Nothing makes you feel better than giving your child healthy Omega-3 fats for dinner. Even my picky eater indulged in a few of these cakes for dinner the other night. My husband and I ate the leftovers. He said they were my best cakes yet, so I guess that means they are blog worthy Enjoy!
Super Salmon Cakes
1 salmon fillet (sprinkle with all seasons salt and lemon juice and bake for 15 minutes at 375 degrees)
1 yukon gold potato (chop and steam until tender, about 10 minutes)
1/4 cup red bell pepper finely chopped
1/4 cup red onion finely chopped
1/2 cup breadcrumbs
1/4 cup feta cheese (optional)
Lemon juice to taste
1/2 teaspoon All Seasons Salt (I buy this at Whole Foods)
Saute red bell pepper and onion until tender, about 10 minutes. In a bowl combine cooked salmon (flaked into bowl) and potato. Add egg, breadcrumbs, cheese, bell pepper, onion and seasoning. Mix to combine. Add squeeze of lemon. Form into small patties—like a small pancake. Use pan or griddle to cook–about 4 minutes per side. You don’t have to fry these–I use a pancake griddle and give it a little spray of cooking oil on each side.