60g chopped onion, 1 egg,
125 ml mayonnaise, 2 tsp Dijon mustard, 1/2 tsp honey, 1/2 lemon (zested),
salmon, 1 baked/boiled potato,
100g spinach, 25g breadcrumbs,
2 tbsp grated Parmesan, black pepper,
6 tbsp olive oil.
[1] Fry onions, wilt spinach and let cool.
[2] Mix the onions & spinach with the egg, mayonnaise, mustard, and lemon zest in a bowl.
[3] Add the cooked salmon and potato, mixing gently after each addition.
[4] Form the mixture into 12 small patties.
[5] Combine the breadcrumbs, parmesan and pepper, and coat the patties in the topping.
[6] Heat 3 tbsp of the oil in a large saute pan over a medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Alternatively, bake them in the oven to lower their saturated fat content.
> Make the patties ahead of time, and freeze immediately for future dinners.
> to make salmon cakes gluten-free, use gluten-free breadcrumbs or almond meal to combine.
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