Salmon Zucchini Cakes

When it comes to the health benefits of eating fish, salmon swims to the top, with more artery-clearing omega-3 fatty acids than any other common seafood. The American Heart Association recommends eating fatty fish like salmon at least two times a week. Here’s a creative way to get your next serving.

Ingredients

  • 1 15-oz. can salmon, no salt added; liquid drained and visible bones and skin removed
  • 1 small zucchini, grated (about 1 cup)
  • 1 cup whole-grain bread crumbs
  • 1 tbsp. minced shallots (about 1 large)
  • 1 tbsp. minced fresh chives
  • 1 tbsp. minced fresh parsley
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. fresh lemon zest
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. sea salt
  • 1/4 tsp. Sriracha or other hot sauce
  • 1 egg white

Directions

  1. In a food processor fitted with a standard blade, process salmon and zucchini together for about 30 seconds—just enough to more finely chop the grated zucchini and combine it with canned salmon.
  2. In a large bowl, stir zucchini-salmon mixture together with bread crumbs, shallots, chives, parsley, spices, and egg white. Form into eight pancakes.
  3. Heat a griddle on high for two minutes. Cook cakes for about three to four minutes per side or until just browned. Try serving with low-fat sour cream or nonfat Greek yogurt.

Per Serving

Serves eight; serving size is one cake. Each serving provides: 154 calories, 4 g total fat (1 g saturated fat, 0 g trans fat), 31 mg cholesterol, 267 mg sodium, 11 g carbohydrates, 2 g fiber, 2 g sugar, 13 g protein.


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