Salmon Cakes with Roasted Red Peppers and Feta
These yummy mini salmon cakes have fresh lemon, scallions, and make use of whole grain oats instead of traditional bread crumbs.
Servings: 16 servings
- ⅓ cup old fashioned rolled oats
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 scallions
- 1 large egg
- .5 Juice of half a lemon
- 2 EZ-Open cans Chicken of the Sea Pink Salmon
- ½ cup roasted red peppers from a jar, packed in water, finely chopped
- 12 kalamata olives pitted and finely chopped
- ⅓ cup crumbled feta cheese
In a food processor, pulse the oats to fine crumbs. Transfer to a large bowl and add the garlic powder, salt, and pepper.
Add the scallions to the food processor. Pulse until finely chopped. Transfer to the bowl with the oat mixture.
Add the salmon to the bowl with the scallions and oats. Add the egg and lemon juice.
Mix well. Use your hands to take 2 tablespoons of the mixture and form it into a small patty. Place it onto a plate lined with parchment paper or plastic wrap. Repeat with the remaining salmon mixture (you should be able to form 16 small patties).
In a large nonstick skillet, heat 2 teaspoons of the olive oil over medium-high heat. Add half of the salmon cakes and cook until browned on both sides, 7 to 8 minutes, flipping halfway. Repeat with the remaining 2 teaspoons olive oil and the remaining salmon cakes.
To serve, top each salmon cake with feta, roasted red pepper, and chopped olives. Serve on a platter or in lettuce cups, if desired.
Nutrition Information for 1 Salmon Cake WITHOUT Topping:
Calories 35, Total Fat 1.8g, Sat Fat 0.4g, Carb 1.2g, Fiber 0.2g, Sugars 0.1g, Protein 3.8g
Nutrition Information for the Recipe Made into 4 Large Salmon Cakes: (1 Serving = 1 Salmon Cake with ¼ of the Topping)
Calories 194, Total Fat 11g, Sat Fat 3.2g, Carb 7.1g, Fiber 1g, Sugars 1.3g, Protein 17.1g
Calories: 49kcal | Carbohydrates: 1.8g | Protein: 4.3g | Fat: 2.8g | Saturated Fat: 0.8g | Fiber: 0.2g | Sugar: 0.1g