These Dijon mustard-spiked salmon cakes are a great light dinner with a big green salad and can be made into smaller patties for the perfect one-bite appetizer.
Special Diets:
Ingredients
Method
Heat 2 teaspoons oil in a large skillet over medium-high heat.
Season salmon all over with salt and pepper then cook, flipping once, until golden brown and just cooked through, 7 to 8 minutes.
Once cool, break into small flakes in a bowl, removing any bones.
Add zucchini, mustard, egg and 1/4 teaspoon pepper and toss gently to combine.
Form salmon mixture into 16 (3-inch) patties, coating each lightly in breadcrumbs.
Heat remaining oil in large skillet over medium heat.
Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total.
Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties.
Serve salmon cakes hot, with lemon wedges on the side.
Nutritional Info
Serving Size
2 patties
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.