Seafood - Salmon Cakes Easy

Cooksillustrated.com
Calories 204.6 (before frying) + 100 Cal for the the approx. frying oil Total 305 Calories per patty

Total Fat 9.6 g
Saturated Fat 1.4 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 2.5 g
Cholesterol 66.5 mg
Sodium 484.4 mg
Potassium 619.9 mg
Total Carbohydrate 4.3 g

1/2 cup canola oil adds 192.7 to recipe

We wanted our salmon cakes recipe to be simple to prepare, so we broke out our food processor. Pulsing small pieces of salmon allowed for more even chopping and resulted in small, discrete pieces of fish. We also found a way to ditch the egg and flour steps of the breading process in our salmon cakes recipe. Instead, we coated the salmon cakes with panko, which we also used to bind our salmon cakes.

If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.

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