Salmon Cakes

These little cakes are easy to assemble and quick to cook. Since they’re small, they heat quickly and make a great “I forgot to pull something out for dinner!” fix.

  • 2 teaspoons Lemon Juice
  • ½ cup Mayonnaise
  • ¼ cup Non-Fat Plain Yogurt
  • 2 7-oz. cans Salmon, drained
  • 2 Tablespoons Dehydrated Red and Green Bell Peppers
  • ¼ cup Freeze Dried Green Onion
  • ¾ cup Wheat Germ, divided
  • ⅓ cup Mayonnaise
  • 2 Tablespoon Whole Egg Powder
  • 3 Tablespoons Water
  • 2 14-oz. cans Green Beans
Stir Egg Powder and Water together in a small bowl until smooth. Set aside. Place Bell Peppers and Green Onion in another bowl. Cover with water to hydrate completely. Drain off water.Meanwhile, mix Lemon Juice, Mayo and Yogurt in a small bowl to make sauce. Refrigerate until serving.Reserve 1/4 cup of the wheat germ. Mix Salmon, Bell Peppers, Onion, Wheat Germ, Mayo, and Egg Mixture in a large bowl until mixed well.

Sprinkle reserved Wheat Germ onto bottom of shallow dish or plate. Using a large sized cookie scoop**, scoop salmon mixture over wheat germ. Flatten with back of scoop to 1/2 inch thickness. Turn over salmon cake to coat evenly with wheat germ.

Heat skillet over medium heat until hot. Cool salmon cakes 6-8 minutes or
until golden brown, carefully turning once.

Serve with Sauce and Green Beans (heated).

*Using Fresh today? One large egg will work well in this recipe.

**An Ice cream scoop works well to get the right size cakes if you don’t have access to a large cookie scoop.

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