Effingham Daily News, Effingham, IL

Community News Network

October 11, 2013

RECIPE: Dilled salmon and mushroom cakes

(Continued)

Heat the remaining tablespoon of oil in the same pan or skillet over medium-high heat. Spread the remaining 1/2 cup of panko bread crumbs on a plate.

Working quickly, place a salmon ball at the center of the crumb plate. Gently flatten it into a 3/4-inch-thick cake. Turn it over to evenly coat both sides with the crumbs. Transfer to the hot pan. Repeat until all of the cakes are formed and in the pan; discard any remaining crumbs.

Reduce the heat to medium; cook the cakes for about 4 minutes on the first side, until golden, then turn them over and cook for about 3 minutes, until the second side is lightly browned and the cake is cooked through.

Transfer the cakes to a platter or individual plates to rest for 5 minutes before serving.

NUTRITION Per cake (using low-fat sour cream): 180 calories, 16 g protein, 6 g carbohydrates, 9 g fat, 2 g saturated fat, 45 mg cholesterol, 85 mg sodium, 0 g dietary fiber, 1 g sugar

Text Only
Community News Network
AP Video
Parade
Magazine

Click HERE to read all your Parade favorites including Hollywood Wire, Celebrity interviews and photo galleries, Food recipes and cooking tips, Games and lots more.