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Creole Salmon Cakes
Is there that one dish you thought your parents were crazy for making and eating? Well, I am sure when we were kids that many of us have thought that about any dish that had fish in it. No worries anymore, for Creole Salmon Cakes will be one that may just become a fan favorite of yours, and its a great way to get some lean protein and Omegas. One of the great things about Creole Salmon Cakes is that they can be served as a burger, on the plate with some vegetables, or even set on top of a healthy grain like quinoa and topped with a poached egg.
Creole Salmon Cakes
These Salmon Cakes have their Creole kick due to the red peppers, horseradish and Old Bay Seasoning, plus with omitting the breadcrumbs and added extra egg whites for protein you turbo charge their health factor.
Creole Salmon Cakes
6 – 5oz cans or 4 – 7oz pouches of boneless/skinless salmon (fresh wild caught)
1/2 cup chopped red bell pepper
1/2 cup diced yellow onion
3 Egg whites
1/4 cup light mayonnaise
3 Tbsp hot horseradish
1-2 tsp Old Bay Seasoning
1/2 cup chopped red bell pepper
1/2 cup diced yellow onion
3 Egg whites
1/4 cup light mayonnaise
3 Tbsp hot horseradish
1-2 tsp Old Bay Seasoning
*Salt & pepper to taste if necessary
Mix all ingredients in a large bowl until well incorporated, (making sure egg whites are evenly distributed). Patties should be moist, but not too wet or too dry. Test one cake by placing some of the mixture on you grill pan and cook thoroughly, taste and adjust seasoning accordingly.
Scoop into 4oz portions and press into patties. Cook on a grill pan or non-stick skillet on medium heat until brown on both sides and heated through (approximately 5 minutes each side).
Serve with Horseradish Mixed in Greek Yogurt, Tzatziki Sauce, or even Hummus.
With these Creole Salmon Cakes, you will be super charging your health and be the star chef in your kitchen.
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