Salmon cakes with green beans

Prep 20 min
Total 35 min
Serves 4



1/4 cup
2 slices
white sandwich bread, torn into pieces
213-g can
salmon, drained
1/4 cup
chopped fresh dill
2 tbsp
chopped fresh chives
2 tbsp
Dijon mustard
4 tsp
canola oil, divided
5 cups
green beans, trimmed
1/8 tsp
1/4 cup


  • WHISK egg with milk in a large bowl until combined. Stir in bread until soft. Mash in salmon, crushing any bones. Stir in dill, chives and Dijon. Season with fresh pepper.
  • FORM 1/4-cup packed portions of salmon mixture into patties about 1/2 in. thick. Heat a large non-stick frying pan over medium-high. Add 3 tsp oil, then patties. Cook until golden, 2 to 3 min per side. Transfer cakes to a plate.
  • WIPE pan clean, then return to heat over medium. Add remaining 1 tsp oil, then green beans and salt. Cook, stirring often, until tender-crisp, about 5 min. Serve with salmon cakes and sour cream.



Calories 239, Protein 17 g, Carbohydrates 19 g, Fat 11 g, Fibre 3 g, Sodium 406 mg.

MAstering the basics: Salmon

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