New This Month

Healthy Salmon Cakes

14

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.

  • Servings: 4
  • Yield: Makes 12 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.

Reviews Add a comment