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Ingredients17 m servings 269
Original recipe yields 4 servings (4 large salmon cakes)
- Combine salmon, flaxseed meal, egg, salt, and pepper in a bowl. Mix well and form into 4 cakes.
- Heat olive oil in a pan over medium-high heat. Fry salmon cakes until browned, about 4 minutes per side. Let sit about 2 minutes.
- Cook's Note:
- Canned wild alaskan pink salmon is great to use because it can be kept in the pantry for spur-of-the-moment dinners, including for unexpected guests.
Per Serving: 269 calories; 16.1 2.8 27.4 92 431 Full nutrition
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