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Salmon cakes


  • 1 slice of Ezekiel bread with crust removed, cut in pieces
  • 1 tablespoon olive oil  
  • 1 cup onion, finely chopped
  • ½ cup celery, finely chopped
  • 1 can of salmon  
  • 1 egg, beaten
  • 3 tablespoons fresh dill or 2 tablespoons dried pepper
  • ¼ cup avocado-based mayo
  • ¼ cup low fat milk or low sodium chicken cubes
  • 1 teaspoon Dijon mustard
  • 1 tablespoon capers, washed and dried
  • 1 teaspoon lemon juice  


Spray a baking sheet with oil and preheat the oven to 425°F. Blend the bread in a processor or blender until forming fine crumbs. In a frying pan, heat a spoonful of oil on medium-high. Add the onion and celery and cook until soft. Remove from heat and transfer to a small container. Add the salmon, egg, pepper or dill and processed bread. Mix everything and form into 8 small balls. Crush the balls to form small cakes. Cook in the oven until golden, about 20 minutes. In a small pot, mix the mayonnaise, milk or chicken cubes, lemon juice and mustard. Heat on the stove and pour it over the cakes before serving. Absolutely tasty!

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