Sockeye Salmon Cakes
A perfect dinner and a great alternative to meat! These sockeye salmon cakes are a light fish dish that comes together quickly. Pan-fried in just a little oil, they're filling enough to satisfy without weighing you down.
Tanuska-ps
Recipe author
Sockeye Salmon Cakes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 %
18 g
Fats 24 %
8 g
Carbohydrates 21 %
7 g
190 kcal
GI:
25
/
0
/
75
- The tender flesh of salmon is rich in the vitamins and minerals your body needs. And on top of all its virtues, these cakes are easy to make!
- Trim the hard crusts off pieces of white bread (fresh or a little stale). In a deep bowl, soak the small pieces of bread in cream. If you were using milk or water you could leave the crusts on, but cream is too thick to soften them properly. Leave the bread to soak while you prep the fish. Clean the fish: cut off the head and fins, scale and gut it, and rinse well until the water runs clear. Pat it dry with paper towels or on a rack. Fillet the fish and be sure to remove the skin — sockeye skin is too tough and would ruin the delicate cakes. If any bones remain in the fillet, pull them out with tweezers. Easier still, start with pre-cut fillets. Peel and wash the onion, cutting it up if it's large. Cut the salmon fillet into portions and run it through a meat grinder along with the onion. Add the soaked bread and the remaining cream to the ground fish. Mix until smooth — start with a fork and finish by hand so you can break up any lumps of bread. Beat in the eggs, add salt and ground pepper, mix once more, and you're ready to cook. The mixture should be fairly firm and easy to shape. Heat a skillet with vegetable oil. Pour the breadcrumbs into a shallow dish. With wet hands, shape the mixture into cakes, coat them in breadcrumbs, and set them in the hot oil. Fry over low heat for about 15 minutes per side, until golden. Serve hot. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream, 20% fat - 300 kcal/100g
- Cream, 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Darnitsky bread - 206 kcal/100g
- Bread, premium wheat flour - 254 kcal/100g
- Bread, grade 1 wheat flour - 226 kcal/100g
- Bread, grade 2 wheat flour - 220 kcal/100g
- Coarse wheat bread - 250 kcal/100g
- Rye bread, sifted flour - 189 kcal/100g
- Rye bread, wholemeal flour - 181 kcal/100g
- Protein bran bread - 182 kcal/100g
- Wheat protein bread - 242 kcal/100g
- Grain bread - 231 kcal/100g
- Doktorsky bread - 232 kcal/100g
- Orlovsky bread - 211 kcal/100g
- Ukrainian bread - 213 kcal/100g
- Plain loaf - 248 kcal/100g
- Loaf, premium flour - 265 kcal/100g
- City rolls, grade 1 flour - 254 kcal/100g
- City roll - 261 kcal/100g
- Sweet roll - 252 kcal/100g
- Plain bagels - 336 kcal/100g
- Bread - 254 kcal/100g
- Quail egg - 168 kcal/100g
- Onion - 41 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Sockeye salmon - 169 kcal/100g
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