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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 |