Recipe makes about 12 cakes – (Estimated per cake: 195 calories, 25.5g protein, 0.6g fibre)
Preparation time: 30-60 minutes (depends on type of salmon used) Cooking time: 10-15 minutes
2.5 lbs salmon (precooked or wild canned)
1.5 lbs potatoes
½ cup whole wheat bread crumbs (regular bread crumbs can be substituted)
1 medium sautéed onions OR 1 tbsp onion powder (some prefer just flavour of onion rather than pieces)
1 tbsp dried parsley
1 tbsp dried thyme
1 tsp garlic powder
1 tsp each of salt and pepper
Flour for coating
Olive oil for frying
If using fresh salmon filet, preheat oven to 425˚F and line a rimmed baking sheet with parchment paper. Brush salmon with olive oil and place on parchment. Bake uncovered for about 10-15 min or until just cooked through. Remove from oven, cover with foil and let rest ten minutes to cool, then flake. If using canned salmon, remove bones if present and flake.
Peel, cube and boil potatoes until soft. Allow to cool.
Combine cooled salmon, potatoes, onion (or onion powder), parsley, thyme, salt and pepper. Add beaten egg and bread crumbs. Form into 1/2 inch thick patties and lightly coat in flour.
Heat 1 tbsp olive oil in non-stick pan and fry on medium heat until cakes are golden brown, flipping once (approximately 10 minutes).
Tip: If doing a large batch cakes, freeze cakes uncooked. Salmon cakes can be cooked from frozen on low to medium heat (takes ~ 15 minutes instead of 10 minutes).
Tip: Using canned wild salmon is an excellent way to use wild salmon at a lower cost.