Easy Salmon Cakes

Prep time: 30 minutes

Servings: 4

Ingredients:

  • 2 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • 1/2 cup finely chopped onion
  • 3 tablespoons finely diced celery
  • 2 tablespoons chopped fresh parsley
  • 2 (6-ounce) cans unsalted boneless, skinless salmon, drained
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 cup panko breadcrumbs, preferably whole-wheat
  • 1/2 teaspoon ground pepper

Directions:

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley. Remove from heat and transfer to a small bowl; wipe out the pan.
  2. Place salmon in a medium bowl; flake apart with a fork. Add egg and mustard; mix well. Add the onion mixture, panko and pepper; mix well. Shape the mixture into 8 patties, about 1/4 cup each and 3 inches in diameter.
  3. Heat 1 tablespoon oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over and cook until cooked through and golden brown on the other side, 2 to 3 minutes more. Transfer to a plate and cover to keep warm. Repeat with the remaining 1 tablespoon oil and 4 patties, adjusting to medium-low heat if needed to prevent burning.
  4. Serve the salmon cakes.

Notes:

These healthy salmon cakes are a delicious way to boost your intake of omega-3s. It's also a great way to use convenient canned or leftover salmon.

Nutrition:

Per serving: 201 calories, 12 g fat, 8 g carbohydrates, 0 g total sugars, 15 g protein, 0 g fiber, 140 mg sodium

Recipe source: https://www.eatingwell.com/recipe/248780/easy-salmon-cakes/