Rushville Republican

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October 11, 2013

RECIPE: Dilled salmon and mushroom cakes

(Continued)

Heat the remaining tablespoon of oil in the same pan or skillet over medium-high heat. Spread the remaining 1/2 cup of panko bread crumbs on a plate.

Working quickly, place a salmon ball at the center of the crumb plate. Gently flatten it into a 3/4-inch-thick cake. Turn it over to evenly coat both sides with the crumbs. Transfer to the hot pan. Repeat until all of the cakes are formed and in the pan; discard any remaining crumbs.

Reduce the heat to medium; cook the cakes for about 4 minutes on the first side, until golden, then turn them over and cook for about 3 minutes, until the second side is lightly browned and the cake is cooked through.

Transfer the cakes to a platter or individual plates to rest for 5 minutes before serving.

NUTRITION Per cake (using low-fat sour cream): 180 calories, 16 g protein, 6 g carbohydrates, 9 g fat, 2 g saturated fat, 45 mg cholesterol, 85 mg sodium, 0 g dietary fiber, 1 g sugar

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