- Salmon &
Potato Cakes with Lemony Broccoli Slaw
 |
4
servings
Preparation Time: 10
Minutes
Cooking Time: 15
Minutes |
Ingredients:
- 1 can (14 3/4 ounces) salmon,
thoroughly drained
- 2 cups prepared instant mashed
potatoes (see below)
- 4 scallions, chopped
- 2 tablespoons plus 1 teaspoon
Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon plus 1/8 teaspoon
freshly ground black pepper
- Corn flake crumbs, for coating
- 3 tablespoons olive oil
- Zest and juice of 1 large
lemon, plus lemon wedges for serving
- 3/4 teaspoon dried dill weed
- 1 package (12 ounces) fresh
broccoli cole slaw (about 4 cups)
1. Preheat the oven to 375ºF.
Spray a jelly-roll pan or baking sheet with nonstick cooking
spray. Put the salmon into a large bowl and flake well with a
fork. Add the potatoes, three-fourths of the scallions, the 2
tablespoons of mustard, 1/2 teaspoon of the salt and the 1/4
teaspoon of pepper; mix well. (The mixture will be soft.)
2. Shape the mixture into 8
patties. (They do not have to be perfect.) Coat with the corn
flake crumbs, reshaping the patties as you go; arrange in the
prepared pan. Bake for 12 to 15 minutes or until heated through
and crispy.
3. Meanwhile, combine the oil,
lemon zest and juice, dill weed and the remaining scallions,
mustard, salt and pepper in a clean large bowl; whisk until blended.
Add the broccoli cole slaw and toss until evenly coated. Place
the salmon cakes and lemon wedges on a platter and serve the
broccoli slaw alongside.
Mashed Potatoes: Prepare according
to package directions but use 1 1/4 cups water, 2 tablespoons
butter, 1/2 cup milk and 1 1/3 cups instant potato flakes or
buds to make firm potatoes.
Recipe created by the New York
Women's Culinary Alliance.
|
nutritional
information per serving: |
|
- Calories:
477
- Fat:
24 g
- Cholesterol:
75 mg
- Sodium:
1,576 mg
|
- Carbohydrates:
40 g
- Fiber:
5 g
- Protein:
26 g
|
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- photo credit: United States
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- © Copyright 2000, Potato
Board. All Rights Reserved.
_______________________________________
RECIPE POSTED
AUGUST 31, 2003
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