Easy Salmon Cakes
Recipe from Family Circle

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Servings: 4
Prep Time: 15 mins
Related Categories: Appetizers, Fish and Seafood
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    3/4  cup 
    instant potato flakes (not granules)
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    2   teaspoons 
    curry powder
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    1  14 3/4 ounce can 
    red salmon
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    large eggs
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    1/2  cup 
    sweet mango or Major Grey's chutney
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    1  10  ounce box 
    couscous, prepared according to package directions
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    1   cup 
    frozen peas, thawed

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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