התמונה להמחשה בלבדPeanut-freeSesame-freeNut-freeSoy-freeContains dairy
Baked Salmon Cakes with Potatoes and Asparagus
Cracker crumbs and egg bind the drained salmon while mayonnaise keeps the cakes moist. Starting the potatoes first and adding the asparagus later lets all three elements finish together without overcooking the fish or the vegetables.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Heat the oven to 200 degrees Celsius and line a large 38 x 53 cm baking tray with foil or baking parchment.
- 2Drain the salmon into a large bowl. Add the crushed crackers, most of the mayonnaise, eggs, dill, lemon juice, the chopped garlic cloves, capers and the salmon-cake salt, then mix until evenly combined.
- 3
Nutrition
- Calories
- 130
- Protein
- 5.2g
- Carbs
- 20.8g
Chef tips
Chill the shaped mixture before baking if it feels soft; this helps the cakes hold together without packing them too firmly. Crush the crackers evenly so there are no large pieces that could make the cakes split.
Culinary reasoning
Cracker crumbs and egg bind the drained salmon while mayonnaise keeps the cakes moist. Starting the potatoes first and adding the asparagus later lets all three elements finish together without overcooking the fish or the vegetables.