Coastal Seafood: Week #5
Salmon Cakes with Greens
Patties made from tinned salmon with herbs and greens
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 2 x 400g tinned salmon, drained
- 1.7 eggs
- 42.5 g GF breadcrumbs
- 1.7 tbsp Dijon mustard
- 2.55 spring onions
- Fresh dill
- 1.7 tbsp butter
- 170 g mixed salad greens
Instructions
- 1
Mix salmon, eggs, breadcrumbs, mustard, spring onions, and dill. Form into 8 patties.
- 2
Fry in butter 3–4 minutes per side until golden.
- 3
Dress greens with lemon and olive oil.
- 4
Serve salmon cakes over greens.