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Salmon cakes with caper mayonnaise
Nb persons: 4
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| Serving size 1 cake Grams carb per serving 11 Ingredients: | |
| 1 | egg white |
| 2 tablespoons | chopped green onion |
| 1 tablespoon | lemon juice |
| 1 tablespoon | Dijon style mustard |
| 1/4 tsp | salt |
| 1/4 tsp | ground black pepper |
| 14-16 ounces | cooked salmon, flaked |
| 1/2 cup | crushed saltine crackers with unsalted tops, ( about14 crackers) |
| Nonstick cooking spray Caper mayonnaise(see recipe below) Finely shredded lemon peel, optional Directions: 1- in a medium bowl, combine egg white,green onion,lemon juice, Dijon style mustard salt and pepper. Add salmon and crashed crackers, mix well. 2- form salmon mixture into four 3- inch patties, each about 1- inch thick. Lightly coat an unseated very large non stick skillet with non stick cooking spray. Preheat skillet over medium heat. Carefully add salmon patties. Cook about8 minutes or until golden brown and heated through, turning once 3- serve salmon cakes with caper mayonnaise, if desired. Garnish with lemon peel. Makes 4 servings 1 cake each . Caper mayonnaise: Ingredients ; | |
| 1/4 cup | light mayonnaise |
| 2 tsp | capers, drained |
| 1 tsp | lemon juice |
| 1/2 tsp | ground black pepper |
| 3-4 tsp | fat free milk |
1- in a small bowl, stir together mayonnaise,capers,lemon juice and pepper. Stir milk to make drizzling consistency
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