Salmon Cakes With Lemony Snow Peas

https://www.chatelaine.com/recipe/stovetop-cooking-method/salmon-cakes-with-lemony-snow-peas/

Ingredients

• 1 egg

• 1/4 cup milk

• 2 slices whole-wheat sandwich bread

• 213-g can salmon, drained and patted dry

• 2 tsp Dijon mustard

• 1/4 cup chopped fresh dill

• 1 green onion, thinly sliced

• 2 tsp olive oil

• 1 garlic clove, minced

• 1 1/2 cups snow peas, trimmed

• 1 tbsp lemon juice

• 1 lemon, cut into wedges

Instructions

Whisk egg with milk in a medium bowl. Tear bread into small pieces, then stir into egg mixture until mushy. Stir egg-bread mixture with a fork, then mash in salmon, crushing any bones. Stir in Dijon, dill and onion until combined. Season with pepper.

Scoop 1/4 cup mixture, firmly packed, and form into a patty about 1/2 in. thick. Repeat with remaining mixture, making 6 patties. Heat a large non-stick frying pan over medium. Add 1 tsp oil. Place patties in pan. Cook, uncovered, until golden, 3 min per side. Remove to plates. Loosely cover with foil. Add remaining 1 tsp oil to pan. Add garlic, then snow peas. Stir-fry until hot, 1 to 2 min. Stir in lemon juice. Serve with lemon wedges.

Kitchen Tip:

Canned salmon is often packed with its tiny bones. They are a source of calcium and are meant to be mashed up and eaten with the fish. The canning process makes them very soft; you can’t even tell they are in the finished dish.