These low-fat salmon cakes are packed with juicy chunks of fresh salmon, not filler ingredients like mashed potato to weigh you down. Serve with a salad or try them in a wrap with seasonal veggies.
1/4 cup chopped shallots
1 teaspoon Dijon mustard, divided
500g salmon fillet, skin removed, finely chopped
2 egg whites
5 tablespoons drained capers
1/2 cup panko or plain breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1. Combine salmon, egg whites, 1/4 cup shallots, capers, breadcrumbs, 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 10cm patties.
2. Heat oil in a large nonstick frying pan over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook the other side until golden, 5 minutes more.
3. Serve with a fresh salad on the side.
What’s your favourite salmon dish?