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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Parents Magazine. Ingredients:
3/4 cup instant potato flakes |
2 teaspoons curry powder |
1 (14 3/4 ounce) can red salmon |
2 eggs |
1/2 cup chutney |
1 (10 ounce) box couscous, prepared according to package directions |
1 cup frozen peas, thawed |
vegetable oil cooking spray |
Directions:
1. Heat oven to 400 degrees. Line a baking sheet with foil. In a small bowl, stir together curry powder and potato flakes. Place salmon in a medium bowl and remove skin and bones.
2. Stir eggs with 1/4 cup of the seasoned potato flakes into salmon and blend well with a fork. Shape mixture into 8 cakes and coat with remaning seasoned potato flakes. Coat both sides of salmon cakes with cooking spray; place on foil lined baking sheet.
3. Bake for 15 minutes. Meanwhile, puree chutney in a blender. Stir peas into hot couscous. Serve cakes with sauce and couscous with peas.
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