Salmon and Potato Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 3 g |
Ingredients
Preparation steps
Rinse and chop the scallions. Rinse the salmon fillets, pat dry and chop into small pieces. Toss with the lemon zest and juice. Press the pre-cooked potatoes through a potato ricer or grate finely. Peel and grate the carrot. Mix together the salmon, scallions, parsley, carrot and potatoes in a large bowl. Add the egg yolk and breadcrumbs and season with salt and pepper. Mix until smooth and moldable, adding more breadcrumbs if the mixture is too wet. Cover and refrigerate for about 20 minutes.
Form the mixture into patties using wet hands and roll in breadcrumbs. Heat the canola oil in a large, non-stick pan and cook the patties for about 3-4 minutes on each side, until golden brown. Drain on paper towels.
Serve warm or cold with lemon wedges.
