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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
1. 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,
- cal. (kcal) 503,
- Fat, total (g) 31,
- chol. (mg) 74,
- sat. fat (g) 7,
- carb. (g) 31,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 4,
- fiber (g) 2,
- sugar (g) 8,
- pro. (g) 25,
- vit. A (IU) 826,
- vit. 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 (mg) 91,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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