Salmon Patty Recipe

Try these easy to make, delicious salmon patties to get some of your essential fatty acids, EPA and DHA, in your diet. In addition, canned salmon has an added benefit of calcium from the tiny edible bones within the salmon.

Ingredients 

3 teaspoons extra-virgin olive oil, divided

1 small onion, finely chopped

1 stalk celery, finely diced

2 tablespoons chopped fresh parsley

15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon

1 large egg, lightly beaten

1 1/2 teaspoons Dijon mustard

1 3/4 cups fresh whole-wheat breadcrumbs

1/2 teaspoon freshly ground pepper

Creamy Dill Sauce (optional)

1 lemon, cut into wedges

Directions

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray. 

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat. 

3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide. 

4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties. 

5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. (Optional) Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Enjoy!

Find recipe at: http://www.eatingwell.com/recipe/248780/easy-salmon-cakes/