Salmon Cakes with Dill Sour Cream
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 276.5
- Total Fat: 13.0 g
- Cholesterol: 104.5 mg
- Sodium: 543.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 1.6 g
- Protein: 17.7 g
View full nutritional breakdown of Salmon Cakes with Dill Sour Cream calories by ingredient
Introduction
Delicious and low-fat salmon cakes will thrill your family and it's SUPER easy. Delicious and low-fat salmon cakes will thrill your family and it's SUPER easy.Number of Servings: 6
Ingredients
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1 c. finely chopped mushrooms
1 c. finely chopped onions
2 cans (10 oz) Canned Salmon (Finely shreadded)
1 cup seasoned breadcrumbs (use plain breadcrumbs to cut the sodium)
2 large eggs (or 3 medium eggs) beaten
1 cup fat free (or low fat) sour cream
5 sprigs fresh dill weed (pulled apart)
Directions
Makes 12 2.5" cakes
Combine mushrooms onions, canned salmon, breadcrumbs. Stir until well mixed. Then add egg, and stir until completely absorbed into mixture.
Heat a skillet to low. While it's heating up, pat out 12 cakes from total mixture and brush with 2.5 tbsp of olive oil.
Stir sour cream until smooth, set aside. In warm pan, add remaining .5 tbsp of olive oil add dill. Leave in pan until you can smell the dill. Then add it to the sour cream and stir oil and dill in. Put in fridge.
Turn skillet up to medium-high. When pan heats up completely add the salmon cakes with brushed on oil. Watch closely so they don't burn. Leave on each side until they are golden brown.
Plate cakes and serve with a side of the dill sour cream! Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user IHEARTIHEART.
Combine mushrooms onions, canned salmon, breadcrumbs. Stir until well mixed. Then add egg, and stir until completely absorbed into mixture.
Heat a skillet to low. While it's heating up, pat out 12 cakes from total mixture and brush with 2.5 tbsp of olive oil.
Stir sour cream until smooth, set aside. In warm pan, add remaining .5 tbsp of olive oil add dill. Leave in pan until you can smell the dill. Then add it to the sour cream and stir oil and dill in. Put in fridge.
Turn skillet up to medium-high. When pan heats up completely add the salmon cakes with brushed on oil. Watch closely so they don't burn. Leave on each side until they are golden brown.
Plate cakes and serve with a side of the dill sour cream! Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user IHEARTIHEART.