Salmon, dill and potato cakes

title="Salmon, dill and potato cakes"
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(7) Rate it

• 1:35 Prep


• 0:40 Cook


• 
  4 Servings


• Capable cooks

Featured in
Low kilojoule, Main recipes

Ingredients

• 400g Desiree potatoes, peeled, chopped


• 2 x 210g cans red salmon, drained, flaked


• 1/4 cup flat-leaf parsley leaves, finely chopped


• 2 tablespoons dill leaves, finely chopped


• 1 lemon, rind finely grated


• 2 green onions, trimmed, thinly sliced


• 1 egg, lightly beaten


• 1/2 cup dried breadcrumbs


• olive oil cooking spray


• lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Cook potatoes in a saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Mash. Transfer to a bowl. Cover. Refrigerate until cold.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add salmon, parsley, dill, lemon rind, green onions, egg, and salt and pepper to cold potato. Mix until well combined.
  
  
  

  
  

  
  



• 
  
  
  Step 3
  
  
  
  
  Divide mixture into 8 portions. Using wet hands, shape each portion into a patty, pressing into shape. Coat patties evenly in breadcrumbs. Place onto a tray. Cover and refrigerate for 1 hour.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Spray a baking tray with oil. Preheat oven and tray to 200°C. Spray both sides of patties with oil. Place onto hot tray. Cook for 15 minutes. Turn. Spray again with oil. Cook for a further 10 to 15 minutes or until golden. Drain on paper towels. Serve with lemon wedges.
  
  
  

• High protein


• Low carb


• Low fat


• Low kilojoule


• Low sugar

Nutrition

• 1146 kj

  Energy




• 8g

  Fat Total




• 2g

  Saturated Fat




• 4g

  Fibre




• 25g

  Protein




• 115mg

  Cholesterol




• 456.9mg

  Sodium




• 4g

  Carbs (sugar)




• 23g

  Carbs (total)

All nutrition values are per serve

• Author: Annette Forrest


• Image credit: Louise Lister


• Publication: Super Food Ideas

Source: taste.com.au