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Salmon - Potato Cakes
Ingredients
-
14
ounces fresh skinless salmon fillets
-
2
cups refrigerated sour cream and chive flavored mashed potatoes
-
1/2
cup seasoned fine dry bread crumbs
-
3
tablespoons snipped fresh dill
-
Nonstick cooking spray
-
1
5 ounce package mixed salad greens
-
1/2
cup bottled Honey-Dijon salad dressing
Directions
Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.
Nutrition Facts
(Salmon - Potato Cakes)
- Servings Per Recipe 4,
- Calories 503,
- Protein (gm) 25,
- Carbohydrate (gm) 31,
- Fat, total (gm) 31,
- Cholesterol (mg) 74,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 8,
- Vitamin A (IU) 826,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 851,
- Potassium (mg) 503,
- Calcium (DV %) 91,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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The only way my Mom could get me to eat fish was her version of this! It is still on of my favorites for using leftover mashed potatoes.
12/8/2009 08:19:50 AM Report Abuse