Tandoori Salmon Cakes With Raita - 11g Carbs, 1g Fiber, 5g Sugar
From: Canadian Living Magazine: February 2012
By Irene Fong and The Test Kitchen
These easy fish cakes are mostly made from ingredients. Fresh bread
crumbs and eggs help to hold the cakes together. Make your own fresh
bread crumbs by pulsing day-old bread in a food processor until it
resembles fine crumbs. Freeze them in an airtight container for up to
2 months.
Preparation time: 25 min
Total time: 25 min
Servings: 4
1/2 cup (125 mL) plain yogurt
1/3 cup (75 mL) chopped fresh cilantro
2 green onions, thinly sliced
1/4 English cucumber, coarsely grated and squeezed dry
2 Tbsp (30 mL) lime juice
1 cup (250 mL) fresh bread crumbs
1 Tbsp (15 mL) grated fresh ginger
1 Tbsp (15 mL) prepared tandoori paste
2 eggs
1/4 tsp (1 mL) cayenne pepper
2 cans (213 g each) wild sockeye salmon, drained and flaked
1 Tbsp (15 mL) olive oil
In small bowl, combine yogurt, 1 tbsp of the cilantro, half of the
green onions, the cucumber and lime juice. Set raita dressing aside.
In separate bowl, combine bread crumbs, ginger, tandoori paste,
remaining cilantro and green onions, eggs, cayenne pepper and salmon,
mixing well. Shape into eight 1/2-inch (1 cm) thick patties.
In large nonstick skillet, heat oil over medium heat; cook salmon
cakes until golden brown, about 4 minutes per side. Serve with raita
dressing.
Servings: 4
Nutrition per Serving:
274 Calories, 26g Protein, 14g Total Fat, 3g Sat Fat, 134mg Cholesterol,
11g Carbs, 1g Dietary Fiber, 5g Sugar, 535mg Sodium, 451mg Potassium
% RDI:
Calcium: 25%
Iron: 11%
Vitamin A: 10%
Vitamin C: 8%
Folate: 17%
