Salmon Cakes

The salmon mixture can also be made into smaller cakes and served as finger food at a party.

PREP TIME: 15 MINUTES • COOK TIME: 25 MINUTES
4 SERVINGS (8 CAKES)

• 3 slices Atkins Bakery^™ Ready-to-Eat Sliced White Bread
• ¼ cup olive oil
• 1½ cups chopped celery
• ¾ cup chopped onion
• 1 teaspoon salt
• ¾ teaspoon Old Bay^® Seasoning
• ½ cup mayonnaise
• 2 tablespoons chopped cilantro
• ¾ teaspoon Worcestershire sauce
• 1½ pounds cooked and flaked salmon
• Caper Tartar Sauce
• lemon wedges

1. Tear bread into pieces and place in a food processor. Pulse until crumbs form.

2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the celery and onions, and cook, stirring occasionally, about 10 minutes, until soft but not brown. Stir in the salt and Old Bay Seasoning, and cook for 30 seconds. Remove from the heat and let cool.

3. When the vegetables are cool, mix with the mayonnaise, cilantro, and Worcestershire sauce in a bowl. Gently stir in the salmon and ¾ cup of bread crumbs. Form the mixture into 8 cakes. Dip the cakes into the remaining bread crumbs and pat gently to coat (the cakes should be moist enough for crumbs to stick).

4. Heat the remaining 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat until hot but not smoking. Add the salmon cakes, in two batches if necessary, and cook for about 3 minutes on each side, until golden brown. Drain the cakes on paper towels.

5. Serve immediately with tartar sauce and lemon wedges.

PER SERVING

carbs: 10.5 grams; Net Carbs: 6 grams;
fiber: 4.5 grams; protein: 25 grams; fat: 47.5 grams; calories: 566

PHASES 1–4