Salmon Cakes with Veggie Stix by Shonda     Print this Recipe

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Equipment

Medium skillet, mixing bowl, resealable bag and rolling pin or food processor

Prep Time

15 minutes

Number of Servings

2 to 4 depending on ages

Instructions

1. 16 oz canned salmon

   Drain it well.

2. 1 egg (free range if possible)

3. 1/2 cup finely crushed Veggie Stix by Good Health Natural Foods

   Place about 1 cup of Veggie Stix in resealable bag and with rolling pin crush them to fine crumbs.

4. 1 tsp extra virgin olive oil

5. 1/2 tsp garlic powder

6. 1/2 tsp sea salt (optional)

7. 1/4 tsp pepper or a dash of cayenne (or to taste)

   In a mixing bowl, mix all ingredients until well blended. Then form into small patties. Place patties into a heated, lightly greased skillet and cook for 3 to 4 minutes on each side until golden brown and a little crispy. Serve warm.

Options

Mix in fresh or dried parsley for added nutrients without much added taste. Try adding 1/4 tsp dill and 1/4 cup minced onion.  You can serve them plain as a main dish for breakfast, lunch or dinner.  They are great on top of green salads.  Add one to a whole grain roll with lettuce and tomato for a delicious sandwich. Try a dollop of sour cream as a topping.  Or make your own "tartar sauce" by mixing a bit of Greek yogurt with all-natural pickle relish.   Use a food processor to crush the Veggie Stix.

Note: if you use the Annie's Roasted Garlic Extra Virgin Olive Oil, then leave out the garlic powder (unless you want extra garlic taste!)

Grocery List

• 16 oz can salmon
• Egg (free range if possible)
• Veggie Stix by Good Health Natural Foods
• Extra Virgin Olive Oil (suggested by Shonda: Annie's Roasted Garlic Extra Virgin Olive oil)
• Garlic powder
• Salt
• Pepper

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