2

Thai-Flavored Salmon Cakes

Total Time
19 min
Prep
6 min
Cook
8 min
Serves
4
Difficulty
Easy
Ingredients

fat free egg substitute

½ cup(s)

cilantro

2 Tbsp, fresh, chopped

Thai curry paste

1½ tsp, red or green

kosher salt

½ tsp

canned pink salmon

12 oz, (2 cans), skinless, boneless, drained

uncooked bell pepper(s)

½ item(s), medium, red variety, finely diced

dry potato flakes

cup(s), instant

uncooked scallion(s)

1 medium, thinly sliced

dried plain breadcrumbs

¼ cup(s)

canola oil

2 tsp

fresh lime(s)

½ item(s), 4 wedges

Sriracha hot sauce

2 tsp, or to taste

Instructions

  1. Whisk together egg substitute, cilantro, curry paste, and salt in large bowl. Add salmon, bell pepper, potato flakes, scallion, and bread crumbs; stir with fork until mixture begins to hold together. Shape mixture into 4 (3/4-inch-thick) patties.
  2. Heat 1 teaspoon of oil in large nonstick skillet over medium heat. Add patties and cook until browned, about 4 minutes. Gently turn patties over; add remaining 1 teaspoon oil to pan. Cook until patties are browned and cooked through, about 4 minutes longer. Serve with lime wedges and Sriracha.
  3. Per serving: 1 salmon cake

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