Fried Salmon Cakes

Photo: Zomppa

Ingredients

1 can of wild caught salmon

5 pitted kalamata olives, finely diced

1 garlic, minced

3 tablespoons of finely diced green onion, white and green par

2 tablespoons of finely diced flat leaf parsley

1 egg, whites only

1 cup of whole-wheat panko

1/2 cup of Greek yogurt

2 tablespoons of mayonnaise

1 1/2 teaspoons of salt

1 teaspoon of pepper

1 teaspoon of chili powder

1 teaspoon of paprika

6 teaspoons of brie

1 egg, beaten

1 1/2 cups of cornmeal

Olive Oil

Preparation

In a large bowl, mix the wild salmon (make sure you remove some of the bones), olives, garlic, green onion, parsley, egg white, panko, yogurt, mayonnaise, salt pepper, and chili powder and paprika powder. Combine all ingredients until well mixed.

Put a palm-sized amount of salmon in your hand and roll into a ball. Place a teaspoon of the brie in the middle of the ball and cover with the salmon. Flatten the salmon into a about ¾-1-inch patty. Dip in the egg and then the cornmeal. Make another 5 patties.

Heat oven to 350 degrees

Heat a sauté pan until hot, on medium heat, and then add enough oil to cover coat the bottom of the pan. Brown the patties on each side for 2 minutes, or until brown. Place the browned salmon cakes on a cookie sheet. Brown all the cakes.

Place all the cakes in the oven for 15 minutes. Remove from heat, sprits on some lemon juice and serve with salad. Enjoy!