Season these fish cakes with grated onion, red bell pepper, and garlic and serve them with a tangy homemade tartar sauce. This dinner is fast, delicious, and easy on your budget!
114.75 oz. can pink salmonbones removed, drained and flaked
2tablespoonslow-fat mayonnaise
1tablespoonfresh lemon juice
1-1/2teaspoonsDijon mustardwhole grain
1/4cupgreen onionssliced
2tablespoonsred bell pepperfinely chopped
1/2teaspoongarlic powder
1/4teaspoonKosher salt
1largeegglightly beaten
1cupPanko breadcrumbs
1tablespooncanola oil
Tartar Sauce
1/4cuplow-fat mayonnaise
2teaspoonsfresh lemon juice
2teaspoonsDijon mustardwhole grain
2tablespoonsfresh Italian parsleychopped
2teaspoonscaperschopped
1teaspoonminced garlic
1/4teaspoonKosher salt
Instructions
Croquettes
in a large bowl, flake the salmon with a fork. Add the mayonnaise, lemon juice, Dijon mustard, green onions, red bell pepper, egg, garlic, and salt. Stir together until well combined.
Add the Panko breadcrumbs and toss gently. Use a 1/3 cup scoop to portion out the mixture into the palm of your hands. Shape into 8 patties; the mixture will be loose - do not pack tightly together.
Heat the oil in a large non-stick skillet over medium low heat. Add the croquettes and cook for 5 minutes on each side, or until lightly browned and crispy.
Tartar Sauce
In a small bowl, whisk together the mayonnaise with fresh lemon juice, Dijon mustard, chopped Italian parsley, capers, garlic, and a pinch of salt.
Serve immediately with croquettes or cover and chill until ready to use.
Video
Notes
Original recipe by Cooking LightIf using fresh salmon, you'll need about 2 cups flaked cooked salmon.Refrigerating the salmon patties for a few minutes before frying helps them stay together.