Wild Salmon Cakes

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	357
Total Fat	18 g
Saturated Fat	4.5 g
Sodium	451 mg
Total Carbohydrate	24 g
Dietary Fiber	1 g
Protein	23.5 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Wild salmon, drained	1 (6-ounce) can
Large egg, beaten	1
Celery stalk , finely diced	½
Fresh chives, chopped	2 + 1 tablespoons
Fresh parsley, chopped	1 tablespoon
Plain bread crumbs	1/2 cup
Freshly ground pepper to taste
Olive oil	1 teaspoon
Lemon, cut into wedges	½ + juice of ¼ lemon
Light mayonnaise	2 tablespoons
Reduced-fat sour cream	2 tablespoons

Directions
Preheat oven to 450ÀöF.
In a medium bowl, flake salmon with a fork. Add egg, celery, 2 tablespoons chives, parsley, breadcrumbs, and pepper, and mix well. Use hands to form into 4 small patties.
Heat olive oil in a nonstick skillet and add salmon cakes. Cook over medium-high heat for 2-3 minutes on each side, until lightly browned.
Transfer patties to a nonstick baking sheet and cook for an additional 15 minutes.
Meanwhile, make the sauce by combining the mayonnaise, sour cream, remaining chives, and lemon juice in a small bowl.
Serve salmon cakes with sauce and lemon wedges.

Exchanges
3 lean meats; 0.5 medium-fat meats; 1.5 starches; 1 fat

Side Suggestions: Mixed Green Salad

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