Salmon cakes (w/ dill and feta)

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 127.1
  • Total Fat: 7.1 g
  • Cholesterol: 65.5 mg
  • Sodium: 141.9 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 11.3 g

View full nutritional breakdown of Salmon cakes (w/ dill and feta) calories by ingredient


Introduction

Yummy, easy, nutritious. Also add salt and pepper to taste. Chili flakes would be nice too if you like spice. Yummy, easy, nutritious. Also add salt and pepper to taste. Chili flakes would be nice too if you like spice.
Number of Servings: 11

Ingredients

    426 grams (2 cans) Pink Salmon (canned)
    2.5 cup, Zucchini grated
    1 cup, chopped Onions, raw
    4 clove Garlic
    1 tbsp Butter, salted
    1 tbsp Dill weed, dried
    2 tbsp coconut flour
    100 grams Feta cheese (tre stelle, traditional)
    2 large Egg, fresh, whole, raw
    0.5 tbsp Garlic powder
    Salt & pepper to taste

Directions

Dice onion, grate zucchini (I use 1 med, which is around 2.5 cups grated), and crush garlic. Sauté in butter until soft. Combine all ingredients making sure the feta is diced or crumbled into small pieces. Add coconut flour last and add 1/2 tbsp at a time adding just enough until the mixture is moist but not wet. Use a 1/4 c measuring cup to measure and scoop out each cake. I like to scoop it into the round cup, plop it on a greased cookie sheet and push slightly with fork or palm to flatten into a cookie shape. Bake at 375 F for about 15 min (or until slightly browned on the bottom), flip cakes and bake another 5-10 mins to brown other side. Allow to cool slightly before eating to minimize crumbling. Very yummy with a dill dip or aioli of your choice. Nice to cut in half and eat in a wrap with veggies and dip/dressing of your choice. 1 cake per nutritional serving. Serving Size: Makes 11 cakes

Number of Servings: 11

Recipe submitted by SparkPeople user TBING87.