Lunch

Salmon and Crab cakes is for Lunch.

Salmon and Crab cakes takes 20 minutes to prepare.

Salmon and Crab cakes takes 10 minutes to cook.

Salmon and Crab cakes makes 9 servings.

The ingredients for Salmon and Crab cakes are:

1/2 cup (46g) porridge oats, whizzed in superwhizz to coarse ground
1 fresh salmon fillet (242g), whizzed in superwhizz
1/4 cup (20g) Helmann's light mayonnaise
1 tub (220g) fresh picked crab meat
1/2 tsp worcestershire sauce
1 tbsp cilantro, chopped
2 tsp hot chilli's, finely chopped
1/3 red onion, finely chopped
Olive oil spray

Here is how you make Salmon and Crab cakes:

Whizz oats in superwhizz to a coarse ground. Whizz salmon fillet for a few seconds so it is all mushed up!Using one spray of olive oil spray, fry onion and hot red chilli's until cooked.Add all ingredients together and mix using wooden spoon.Shape into patties using a 1/4 cup measure.Place each pattie in casserole dish which has been sprayed with olive oil spray (1 spray). Also spray top of patties twice with olive oil spray if you want.Cook at the top of the oven, with oven on grill setting, for 5 minutes each side. Serve with salad greens!Makes 9 patties.Number of Servings: 9Recipe submitted by SparkPeople user NAEBOE.

The nutritional information for Salmon and Crab cakes is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 100.6

• Total Fat: 3.6 g
• Cholesterol: 43.5 mg
• Sodium: 106.9 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 0.6 g
• Protein: 12.4 g