Salmon Cakes with Almond Parsley Pesto
Serves: 4
Ingredients
PreparationIngredients
- 16 ounces cooked wild salmon, de-boned, skinned, shredded Add to list
- 2 teaspoons Dijon mustard Add to list
- 2 tablespoons nonfat plain yogurt Add to list
- 1 egg, lightly beaten Add to list
- 2 tablespoons spelt flour Add to list
- 1 teaspoon baking powder Add to list
- 2 teaspoons unrefined sesame oil Add to list
- 1 leek, thinly sliced Add to list
- 2 garlic cloves, minced Add to list
- 1 grated carrot Add to list
- 1 teaspoon sea salt Add to list
- 1/2 teaspoon fresh ground pepper Add to list
- Almond Parsley Pesto Add to list
Preparation
Preheat oven to 375° F. Grease 1 large cookie sheet and set aside.
In a large bowl, combine first 6 ingredients. Set aside.
In a frying pan, heat oil over medium heat. Add leeks and sauté until softened and lightly browned, about 5 minutes. Add garlic, carrots, salt, pepper. Cook about 4 minutes or until carrots soften. Transfer to salmon mixture and stir well. Form into 4-inch patties; place on prepared cookie sheet.
Bake 15 to 20 minutes, or until bottoms are lightly browned. Serve warm with Almond Parsley Pesto.
Recipe by , PCC Cooks instructor
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