Salmon cakes with caper sauce
Salmon cakes with caper sauce
INGREDIENTS
2 x 400g cans cannellini beans, drained, rinsed, mashed
415g can pink salmon, drained, skin discarded, flaked coarsely
1 egg, beaten lightly
6 green onions (green shallots),
sliced finely
1 tablespoon finely chopped fresh dill
2 teaspoons finely grated lemon rind
1 cup (100g) packaged wholegrain breadcrumbs
olive oil cooking spray
steamed broccoli and pattypan squash,
and lemon wedges, to serve
caper sauce
½ cup (140g) low-fat yogurt
1 tablespoon rinsed and drained capers, chopped coarsely
2 teaspoon fresh lemon juice
METHOD
Preheat the oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.
Combine cannellini beans, salmon, egg, green onions, dill and lemon rind in a medium bowl; mix well. Season with freshly ground black pepper.
Shape mixture into 8 patties (about 7.5cm in diameter and 2cm thick). Coat with breadcrumbs, pressing firmly.
Spray both sides of the patties with cooking spray; place on oven tray. Bake for 30 minutes, turning halfway through cooking, or until golden and crisp on outside.
Caper sauce
Combine all the ingredients in a small bowl. Season well with freshly ground black pepper. Refrigerate until required.
Serve the warm Salmon Cakes with the Caper Sauce, steamed vegetables and lemon wedges.
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