Photo: David Holifield
Summer Salmon Cakes with Zucchini Fennel Slaw
10 ingredients
Makes 1 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
925
Calories
42g
Protein
34g
Fat
111g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice, divided
- 3 tablespoons chopped chives
- 1 teaspoon grainy mustard
- 1/8 teaspoon cayenne
- 1/4 pound skinless salmon fillet, chopped
- 4 Ritz or saltine crackers, coarsely crushed
- 1 medium zucchini, coarsely grated (1 1/2 cups)
- 1/2 small fennel bulb, trimmed and thinly sliced
- 1 tablespoon olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes