April 8th, 2012
Recipe by LeeAnne Wright
Food styling by Ian Muggridge
Prop styling by Shelly Tauber
Mix all salmon cakes ingredients together in a bowl until well combined.
Form 4 round patties, 2 inches in diameter.
Spread remaining panko on a piece of waxed paper or plate. Coat patties in panko, pressing to form firm, well-coated cakes.
Heat oil in a frying pan over medium heat. Pan-fry cakes about 3-4 minutes per side or until lightly browned and crisp.
To make Sweet Corn & Tomato Salad, place all ingredients in a large bowl and stir to combine.
Per 2 cakes and 1½ cups salad: about 240 calories, 12 g fat, 9 g protein, 26 g carbs, 3 g fibre. Excellent source of vitamin C.