Salmon - Potato Cakes
Ready in under 30 minutes, irresistible salmon potato cakes bring a new flavor to an old favorite.
Recipe from Better Homes and Gardens
14 ounces fresh skinless salmon fillets
2 cups refrigerated sour cream and chive flavored mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 tablespoons snipped fresh dill
Nonstick cooking spray
1 5 ounce package mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing
Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.
Per Serving: cal. (kcal) 503, Fat, total (g) 31, chol. (mg) 74, sat. fat (g) 7, carb. (g) 31, Monosaturated fat (g) 4, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 8, pro. (g) 25, vit. A (IU) 826, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 77, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 851, Potassium (mg) 503, calcium (mg) 91, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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