Super-Zesty Salmon Cakes
From the Strive for Five at School! Resources
Adapted from Allrecipes.com at http://www.allrecipes.com
Preheat oven to 350°F Yield: 5
1 – 9” x 13” baking pan
Portion: 1 cake
Cost per serving: $0.60
Ingredients
1 x 7-oz can salmon, drained and flaked (1 x 228-g can)
1 eggs, lightly beaten
1 tsp (5 mL) canola oil
1 tbsp (15 mL) lemon juice
1/3 cup (75 mL) celery, finely chopped
1/2 cup (125 mL) cornflake crumbs, finely crushed
1 In a bowl, mix together the salmon, egg, oil, lemon juice, celery, and 1/3 cup (75 mL) of the cornflake crumbs.
2 Form the mixture into 2 1/2” (6-cm) cakes by lightly packing into a 1/3 cup (75 mL) measure. Spread a piece of plastic wrap on the counter, sprinkle with about 2 tbsp (30 mL) of the remaining crumbs, turn the measure onto the plastic wrap, tap to release the salmon cake, and press into the crumbs. Continue making the cakes, adding more crumbs as necessary. Sprinkle the tops of the cakes with the remaining crumbs.
3 Lightly grease the pan with a thin film of oil. Place the cakes in the pan.
4 Bake for 5 minutes, turn, and bake for 5 minutes more.
Tip: Salmon and celery make a healthy combination. Canada’s dietary guidelines recommend two servings of fish a week, notably fatty fish such as salmon, since it is a recognized source of omega-3 fatty acids, which are known to play a role in the prevention of chronic diseases and to enhance children’s learning and behaviour.
Although celery is available throughout the year, you will enjoy the best taste and quality of this vegetable during the months when it is available locally. This recipe can be served with a small whole-wheat roll as a salmon burger, and the flavour goes well with Cucumber Yogourt Maple Salad.
