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Salmon Cakes

Makes: 3 Servings

Prep Time: 60 minutes

Total Time: 75 minutes


  • 1, 6-ounce can salmon, skinless, boneless in water
  • ½ cup red pepper, diced
  • ¼ cup onion, diced
  • ½ cup cooked brown rice*
  • 1 tablespoon mustard, whole grain or Dijon
  • 1 tablespoon cumin
  • ½ tablespoon curry powder
  • 3 egg whites
  • 1 tablespoon lemon juice
  • ¼ tablespoon extra-virgin olive oil or cooking spray
  • salt and pepper to taste

*Tips: Use leftover brown rice or substitute whole wheat bread crumbs for the rice


  1. Drain the liquid from the salmon. (If available, use a cheesecloth to squeeze the water from the salmon.)
  2. In a medium bowl, mix together salmon, red pepper, onion, brown rice, mustard, cumin, curry powder, and lemon juice. Add salt, pepper and any other desired seasonings to taste. Mix in eggs.
  3. Divide the mixture into three parts, shaping them into even-sized patties. Place on a baking sheet lined with parchment paper and chill for an hour.
  4. Heat oil or cooking spray in a non-stick pan on medium-high heat. Cook each patty until browned or about 3 to 4 minutes per side.
  5. Serve on toast or on top of greens!

Nutrition Facts Per Serving: 177 Calories, 4.5 g Fat (<1 g Sat), 31 mg Cholesterol, 105 mg Sodium, 13.5 g Carbohydrate, 2 g Fiber, 17.5 g Protein


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