Salmon Cakes

Flaked salmon and black beans, which make up the bulk of salmon cakes, are both good sources of calcium. The cakes are coated in a spicy bread-crumb mixture and then baked at a high temperature to make them crisp. Return to Healthy Calcium-Rich Menu.

  • Servings: 4
  • Yield: Makes 12 cakes
Salmon Cakes

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2001

Ingredients

  • One 15-ounce can salmon, drained and flaked (about 2 cups)
  • 1 cup canned black beans, rinsed and drained
  • 1 small red bell pepper (or half of a large pepper), seeded and finely chopped
  • 3 scallions, white and light-green parts only, finely chopped
  • 1 large whole egg
  • 3 large egg whites
  • 1 teaspoon mustard powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • Few dashes Tabasco (optional)
  • 1 cup bread crumbs
  • Mixed greens, for serving
  • Cooking spray

Directions

  1. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. In a bowl, combine salmon, beans, bell pepper, scallions, egg, egg whites, mustard, paprika, salt, pepper, Tabasco (if using), and 1/2 cup bread crumbs. Using hands, combine well.

  2. Pour remaining 1/2 cup bread crumbs into a shallow bowl. Form salmon mixture into 12 2 1/2-inch patties. Coat patties in bread crumbs; place on prepared baking sheet. Cook until golden brown and crisp, flipping cakes over halfway, about 30 minutes. Serve warm over greens.

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