14 oz. salmon, cooked and shredded
1 egg, lightly beaten
1 tsp. garlic powder
1⁄2 tsp. dried tarragon
1 tsp. Creole seasoning (I use Tony Cachere’s brand)
1⁄4 C. chopped green onion
2 tsp. lemon juice
Salt and pepper, to taste
Liquid egg whites (optional, see directions #2)
Olive oil cooking spray
Ingredients: (dipping sauce)
2 T. Walden Farms honey Dijon mayo
1 tsp. Dijon mustard
1. Place all salmon cake ingredients in a large bowl (except cooking spray), gently mix just until blended. Do not over mix or the cakes will be tough once cooked.
2. Using a standard size ice cream scoop, scoop mixture into hand and flatten into patties. (If the cakes do not hold together well, add a little bit of the liquid egg whites at this point to help bind.)
3. Spray a large frying pan with cooking spray, heat on med/med hi. When pan is hot, add salmon cakes. Cook until browned, flip and cook the other side. (This doesn’t take long, about 4 minutes each side.)
4. Serve with dipping sauce by mixing ingredients together in a small bowl.
Servings: Entire recipe = 16 oz. lean protein (salmon + egg) + 1⁄4 C. veggies; 1⁄2 recipe = 8 oz. lean protein + 2 T. veggies
TIP: I like to serve on a bed of shredded lettuce drizzled with the dipping sauce.
For more recipes like this visit Janeva’s Ideal Recipe Cookbook – Phase 1 at Facebook or http://www.janevasidealrecipes.com for the Phase 1 cookbook. A portion of the proceeds will support my late son’s charity, Samuel’s House Foundation via Feed My Starving Children, helping to feed hungry children. Copyright ®2016 – Please do not share this recipe on social media sites; however, you may print for your own use. Thank you for your support and I hope you enjoy them! ~ Janeva