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28 Triscuits – 50% less salt – reserve ½ cup for coating
2 7.5oz cans salmon – well drained
2 T low-fat Wasabi mayo (you can use regular low-fat mayo as
well)
2 T low-fat plain yogurt
1 T Dijion Mustard
½ tsp Worcestershire sauce
2 tsp chili garlic sauce
½ cup sweet onion – chopped
½ red pepper – minced
¼ cup finely chopped cilantro
1 T fresh lime juice
Preheat oven to 425 F.
Crush up Triscuits in a food processor – set aside ½ cup
for coating
Put salmon in the food processor and pulse several
times. -
Add the mayo, yogurt, Worcestershire sauce, chili garlic
sauce, onion & pepper. Pulse until combined.
-
Add the cilantro and lime juice and pulse till combined.
Form into 14 salmon cakes. Roll in the reserved
crumbs. Place on a cookie sheet line with parchment
paper.
Bake for 10 minutes. Flip over for 10 more minutes.
Serve with or without dipping sauces.
Nutritional Value per serving (2 crab cakes): 214 calories,
13 g protein, 10.6 g fat, 2.4 g fiber, 16 g carbohydrates
and 426 mg sodium.
Spicy dipping sauce:
3 T low-fat mayo
1 T horseradish mustard
1 T lemon juice
Mix together in small bowl and serve
Makes 7 servings – with 2 crab cakes: 237 calories, 13 g
protein, 12.8 g fat, 2.4 g fiber, 17 g carbs and 426 mg
sodium
Citrus dipping sauce:
3 T organic ketchup
1 T orange juice
concentrate
¼ tsp Worcestershire
sauce
Mix together in small bowl and serve
Makes 7 servings – with 2 crab cakes: 226 calories, 13.2 g
protein, 10.6 g fat, 2.5 g fiber, 19 g carbs and 474 mg
sodium.
From: The Ultimate Healthy Eating Plan - that still leaves room
for chocolate.
www. LauraHartungRD.com |