Salmon potato cakes
Tasty little cakes, burger-sized or appetizer-sized.
Ingredients
- 6 ounces salmon canned, Alaskan pink, no salt added
- 3.3 ounces potatoes grated (1 cup)
- 3 ounces carrots grated (1 small or 1/2 large)
- 2 ounces bell peppers red, about 1/4 pepper
- 1 eggs local, free-range (outdoors if possible)
- 4 tbsp flax seeds (ground)
- 2 tbsp half and half organic
- 1 tsp Old Bay seasoning homemade for low-sodium diet
- 1 tsp garlic powder
- 1/2 tsp dill weed (dried)
- 1/4 tsp black pepper
Instructions
- Drain the salmon and flake it into a large mixing bowl.
- Measure and add the potatoes.
- Put the carrot in the food processor and pulse until roughly chopped. Add the red bell pepper and pulse until both are fairly finely chopped, but do not overwork it.
- Add the carrot, bell pepper, and remaining ingredients to the bowl and mix with a spatula until evenly distributed.
- Let sit 20 minutes.
- Preheat the Foreman grill, grill pan, or non-stick frying pan.
- Use the spatula to smoosh everything together, so that the potato starch and the flax seeds make it very sticky.
- Use a measuring cup, egg ring, or ice cream scoop to portion out the patties evenly.
- Cook for five minutes per side.
Notes
Per serving:
- 130 calories
- 4 g fat
- 1 g saturated fat
- 1 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 79 g cholesterol
- 69 mg sodium
- 359 mg potassium
- 13 g carbohydrate
- 5 g fiber
- 1 g sugars
- 12 g protein
- 3 Weight Watchers Points Plus