Crispy Salmon Cakes with Lemon-Caper Mayonnaise |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Chilling the patties for these salmon croquettes keeps them from falling apart when you cook them in the skillet. The lemon-caper mayonnaise - used here instead of commercial tartar sauce - is also great with other fish. Ingredients:
6 tablespoons fat-free mayonnaise |
2 teaspoons capers |
1/2 teaspoon grated lemon rind |
1/2 teaspoon lemon juice |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon crushed red pepper |
1 tablespoon vegetable oil, divided |
1/4 cup finely chopped onion |
1/4 cup finely chopped celery |
3/4 cup crushed fat-free saltine crackers (about 20 crackers), divided |
1 tablespoon dijon mustard |
1/4 teaspoon freshly ground black pepper |
2 (7.5-ounce) cans salmon, drained, flaked, and bone pieces removed |
1 large egg, lightly beaten |
Directions:
1. To prepare flavored mayonnaise, combine first 6 ingredients in a small bowl; cover and chill.
2. To prepare salmon cakes, heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add onion and celery; sauté 4 minutes or until tender. Combine onion mixture, 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, and egg in a medium bowl. Divide salmon mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Coat each patty with 1 tablespoon crackers. Cover and chill 20 minutes.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot. Add patties; cook for 5 minutes on each side or until lightly browned. Serve the salmon cakes with flavored mayonnaise.
|
|