Easy Salmon Cakes

Recipe from Family Circle
Easy Salmon Cakes
15 mins
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Appetizers, Fish and Seafood
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  • 3/4 cup instant potato flakes (not granules)
  • 2 teaspoons curry powder
  • 1 14 3/4 ounce can red salmon
  • 2 large eggs
  • 1/2 cup sweet mango or Major Grey's chutney
  • 1 10 ounce box couscous, prepared according to package directions
  • 1 cup frozen peas, thawed
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Heat oven to 400 degree F. Line a baking sheet with foil. In a small bowl, stir together potato flakes and curry powder. Place salmon in a medium bowl and remove bones and skin.
Stir eggs and 1/4 cup of the seasoned potato flakes into salmon and blend well with a fork. Shape salmon mixture into 8 cakes and coat with remaining seasoned potato flakes. Coat both sides of salmon cakes with vegetable cooking spray; place cakes on foil-lined baking sheet.
Bake 15 minutes. Meanwhile, puree chutney in a blender. Stir peas into hot couscous. Serve cakes with sauce and couscous with peas.

nutrition information

Per Serving: cal. (kcal) 320, Fat, total (g) 9, carb. (g) 36, fiber (g) 0, pro. (g) 21, Percent Daily Values are based on a 2,000 calorie diet
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