For a fast and healthy dinner, try this delicious recipe that's also diabetic-friendly.
Ingredients
- 1 6-oz can wild salmon
- 1 large egg
- 3 tablespoons seasoned panko (or gluten-free)
- 1 tablespoon hot sauce
- 1 tablespoon light mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped scallions
- olive oil spray
- lemon wedges (for serving)
Instructions:
Combine the salmon, egg, panko, hot sauce, mayonnaise, mustard and scallions in a medium bowl and mix. Heat your mini waffle maker and spray with oil. Place 1/4 cup at a time and press down until the light shuts off, or the edges are browned and crisp- 3 to 4 minutes. Serve over a bed of greens and squeeze lemon over the top. If desired, make the remoulade and drizzle on top. Also great on potato buns! Optional remoulade sauce: combine light mayo, lemon juice and capers and serve over salmon cakes.
Notes:
No waffle iron? Make them on a skillet, about three minutes per side. Or air fry them at 400F for 6 to 8 minutes.
Nutrition Information: Serving: 2 waffles cakes Calories: 169kcal, Carbohydrates: 5.5g, Protein: 22g, Fat: 6.5g, Saturated Fat: 1g, Cholesterol: 125.5mg, Sodium: 536.5mg, Fiber: 0.5g, Sugar: 0.5g
Recipe from Skinnytaste: https://www.skinnytaste.com/waffled-salmon-cakes/
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