Victory Fish Cakes
Our dietitians' favouriteThis is the Victory Fish Cakes recipe.
- Prep: 15 min
- Cooking: 6 min - 10 min
Ingredients
- 1 can (7 1/2 oz/213 g) salmon drained or 1/2 lb (225 g) fresh salmon cooked and flaked
- 3/4 cup (180 mL) potatoes cooked and pureed
- 2 tbsp (30 mL) 15 or 18 % table cream
- 2 tbsp (30 mL) finely chopped onions
- 1 tbsp (15 mL) finely chopped red bell pepper or green bell pepper
- 2 tsp (10 mL) chopped fresh parsley
- 2 tsp (10 mL) chopped fresh chives
- Salt and pepper to taste
- 3/4 cup (180 mL) grated Canadian Parmesan*
- 2 eggs beaten
- 3/4 cup (180 mL) bread crumbs
- 2 tbsp (30 mL) butter
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Preparation
In a medium-sized bowl, combine salmon, potatoes, cream, onions, peppers, parsley and chives. Salt and pepper to taste.
Form into four cakes. Working with one cake at a time, coat with Canadian Parmesan and shake off excess. Quickly dip cake in beaten egg, letting excess drip off, then coat with bread crumbs. Repeat for each cake.
Heat butter in a non-stick frying pan. Cook cakes on each side for 3,4 minutes or until golden. Serve with green vegetables.
Tips
*Use tuna or crab instead of salmon and serve in a buttered kaiser bun. Top with thin slices of Canadian Mozzarella and lettuce.
Nutritional information
Per serving| Energy: | 343 Calories |
| Protein: | 24 g |
| Carbohydrate: | 24 g |
| Fat: | 16 g |
| Fibre: | 1 g |
| Sodium: | 613 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 40 % / 450 mg |
| Niacin: | 35 % |
| Selenium: | 74 % |
| Vitamin B12: | 141 % |
| Vitamin D: | 39 % |
