Wednesday, February 9, 2011

Salmon and White Bean Cakes

Despite what it may appear like on my blog so far, I do eat things other than comfort foods like nachos, pasta, and banana bread.  I do not, however, think anyone would be very interested to see pictures of a pita stuffed with hummus and spinach.  Today I am lightening things up a bit, though.  

There was a can of salmon in the pantry and a batch of great northern beans in the fridge calling my name.  As a result, Salmon and White Bean Cakes came together.

Salmon and White Bean Cakes

1 6oz. can salmon (I used boneless, skinless, wild Alaskan.  You use whatever you feel like, and, of course, fresh works too)
1 cup white beans (as I mentioned, I used great northern, but any white bean would work)
3 green onions, sliced, white and light green parts
1/4 cup finely diced red bell pepper
1/2 teaspoon Old Bay Seasoning
1 egg
1/2 cup bread crumbs, for coating

In a large bowl, mash the beans with a fork.  You don't have to mash them all, just enough to create sort of a creamy paste.
Mix in drained salmon, green onion, red pepper, and Old Bay.
Add egg and stir until combined.
Pour bread crumbs onto a separate plate or shallow bowl.
With your hands, form tight patties about the size of your palm.  I made six patties total.
Press each patty into the bread crumbs, turn and repeat to lightly coat.
Place on a baking sheet coated with cooking spray.
Preheat oven to 375 degrees.
While the oven is preheating, put baking sheet with salmon patties into the fridge.  This helps them stay together during baking, but it's optional.
Bake for 15 minutes, turning once.  They are pretty delicate, so be careful turning or they'll break apart.

I served over a bed of baby spinach with red pepper, avocado and lots of lemon juice.

1 comment:

  1. wow. kinda like crabcakes only better for the heart. well done ann.


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