Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise -- used here instead of commercial tartar sauce -- is also great with other fish.

Robyn Webb
Recipe by Cooking Light April 2001

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Yield:
4 servings (serving size: 1 cake and 1 1/2 tablespoons mayonnaise)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.

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  • To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.

Nutrition Facts

306 calories; calories from fat 32%; fat 11g; saturated fat 2.6g; mono fat 3.4g; poly fat 3.9g; protein 22.8g; carbohydrates 27.3g; fiber 1.1g; cholesterol 55mg; iron 3mg; sodium 1214mg; calcium 215mg.
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