Thai-flavored salmon cakes
2
Points®
Total time: 25 min • Prep: 12 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, drained, (2 cans), skinless, boneless, drained
Bell pepper
½ item(s), medium, red variety, finely diced
Dried potato flake
⅓ cup(s), instant
Scallions
1 medium, thinly sliced
Dried plain breadcrumbs
¼ cup(s)
Canola oil
2 tsp
Lime
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
Serving size: 1 salmon cake
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