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Details

• Servings: 4
• Serving Size: 2 cakes

Salmon Patties

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Ingredients

• 3 tsp olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 1/4 cup finely chopped fresh parsley
• 1 can (15.5 oz) cannellini beans, rinsed and drained
• 1 can (15 oz) salmon, drained
• 2 eggs, lightly beaten
• 1 1/2 tsp Dijon mustard (gluten free if needed)
• 1 tsp lemon zest
• 1/2 tsp black pepper
• Lettuce leaf or lemon, for garnish

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Preparation

1. Preheat oven to 450°. Lightly coat a baking sheet with nonstick cooking spray.
2. In a large skillet, heat oil over medium heat. Add onion and celery and cook until softened, about 3 minutes. Add parsley and remove from heat.
3. In a large bowl, add beans and mash until smooth. Add salmon, eggs, mustard and lemon zest and combine well with beans. Add onion mixture and black pepper to taste. Shape into 8 patties, about 2 1/2 inches wide, and arrange on baking sheet.
4. Bake patties for 20 to 30 minutes, or until firm and browned. Meanwhile, in a small bowl, combine dill sauce ingredients.
5. Serve patties on top of lettuce leaves or lemon slices.

Creamy Dill Sauce

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Ingredients

• 1/2 cup plain yogurt (gluten free if needed)
• 2 scallions, thinly sliced
• 2 Tbsp lemon juice
• 1/4 cup finely chopped fresh dill
• Black pepper to taste

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Preparation

1. In a small bowl add all of the ingredients for the dill sauce. Mix well.
2. Top salmon cakes with dill sauce. Add a small piece of chopped dill on top of the sauce as a garnish.

Nutrition Facts

Calories	281
Total Fat	10g
Sat Fat	2g
Cholesterol	157mg
Sodium	130mg
Total Carbs	20g
Fibers	4g
Proteins	24g