Directions:
- In a mediam bowl, combine salmon, bread crumbs, mustard, zest, salt and pepper.
- Stir in egg until just combined.
- Form the salmon mixture into 8 - 10 cakes.
- Put the ground nuts on a plate.
- Gently press each side of the cake into the nuts.
- Refrigerate the cake for at least 30 minutes or up to 12 hours.
- Heat the oil in a large non stick skillet over medium heat.
- Working in batches, cook the cakes, turning one, until well browns and cooked through, about 2-3 minutes per side.
- Transfer cake to a paper towel lined plate to drain.
- Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.17 Kcal (2253 kJ) | ||
| Calories from fat | 298.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.22g | 51% | |
|---|---|---|---|
| Cholesterol | 128.24mg | 43% | |
| Sodium | 253.01mg | 11% | |
| Potassium | 986.79mg | 21% | |
| Total Carbs | 14.37g | 5% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 45.68g | 91% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 1.9mg | 10% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 228.15 Kcal (955 kJ) | ||
| Calories from fat | 126.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.08g | 51% | |
|---|---|---|---|
| Cholesterol | 54.37mg | 43% | |
| Sodium | 107.26mg | 11% | |
| Potassium | 418.33mg | 21% | |
| Total Carbs | 6.09g | 5% | |
| Sugars | 1.32g | 12% | |
| Dietary Fiber | 1.48g | 14% | |
| Protein | 19.37g | 91% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 0.8mg | 10% | |
| Calcium | 26.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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