Salmon Cakes

I’ve been making these salmon cakes forever! They’re just so simple, so convenient, so undeniably DELICIOUS! When I was diagnosed with Meniere’s Disease this was one of the first recipes I adapted to fit my sodium restriction. And thanks to Healthy Heart Market, Trader Joe’s, Whole Foods Market and others, you can buy canned salt free salmon without difficulty or tremendous expense. Delicately crisp outside and flavorfully moist inside, these salmon cakes are a real treat for a special occasion, or anytime!

Serves 6.



SODIUM CONTENT: 94 mg per serving

INGREDIENTS

1 15-oz. can no-salt-added boneless salmon, drained
1/2 c. homemade mayonnaise
1 c. salt-free bread crumbs (available in some supermarkets and online at healthyheartmarket.com)
1/2 medium onion, chopped finely
1/2 medium green bell pepper, chopped finely
1 egg, beaten
1 t. dried Herbes de Provence
1/2 t. no-salt-added Old Bay type seasoning
freshly ground black pepper, to taste
2 c. vegetable oil, for frying

DIRECTIONS

In a large bowl, combine the salmon, mayo, bread crumbs, onion, green pepper, egg and seasonings. Mix well and form into firm patties.

Heat oil in a saute pan or skillet over medium-high. Place patties in pan and fry until golden brown, about 3 minutes per side. Remove from pan and drain on paper towels before serving. Serve immediately.

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