Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 333.9
- Total Fat: 13.8 g
- Cholesterol: 115.5 mg
- Sodium: 934.9 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.2 g
- Protein: 29.6 g
View full nutritional breakdown of Baked Salmon Cakes calories by ingredient
Baked Salmon Cakes
Submitted by: PILLYWIGGINIntroduction
Serve with tartare sauce, lemon wedges and fresh salad leaves Serve with tartare sauce, lemon wedges and fresh salad leavesNumber of Servings: 4
Ingredients
-
2 x 213g Red Salmon
454g cold mashed potato
5 tbsp freshly chopped parsley
freshly ground black pepper
28g fresh wholemeal breadcrumbs
Fry Light
Directions
Preheat the oven to 200C/ 400F/ Gas 6
Flake the salmon into a bowl.
Beat an egg and add to the salmon with mashed potato, 4tbsp parsley and some black pepper.
Mix well, cover and chill for 30 mins.
Divide the mix into 8 equal portions and form into fish cakes approx 1 inch thick.
Place on a baking sheet lined with parchment.
Beat the remaining egg, brush over each fishcake and sprinkle with a few breadcrumbs.
Spray lightly with Fry Light and bake for 15-20 mins until golden and cooked through.
Serving Size: makes 8 x 1inch thick fishcakes
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.
Flake the salmon into a bowl.
Beat an egg and add to the salmon with mashed potato, 4tbsp parsley and some black pepper.
Mix well, cover and chill for 30 mins.
Divide the mix into 8 equal portions and form into fish cakes approx 1 inch thick.
Place on a baking sheet lined with parchment.
Beat the remaining egg, brush over each fishcake and sprinkle with a few breadcrumbs.
Spray lightly with Fry Light and bake for 15-20 mins until golden and cooked through.
Serving Size: makes 8 x 1inch thick fishcakes
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.
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