Ingredients
Enjoy canned salmon for a family meal easily by extending it with canned beans. These easy cakes are great to enjoy over warm greens or tucked into a whole wheat bun as a burger.
1 can (213 g) wild red pacific/sockeye salmon, drained
1 can (19 oz/540 mL) no salt added chickpeas, drained and rinsed
2 green onions, chopped
3 cloves garlic, minced and divided
2 tbsp (25 mL) light mayonnaise
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) dry dill weed or dried marjoram leaves
1 cup (250 mL) bran flakes, crushed
1 pkg (11 oz/300 g) baby spinach, rinsed with water clinging to leaves
Preparation
- In a large bowl, using a potato masher, mash together salmon, including bones and chickpeas until fairly smooth. Stir in green onions, half of the garlic, mayonnaise, hot pepper flakes and marjoram.
- Shape mixture into 6 patties and coat in bran flakes. Place on parchment paper lined baking sheet. Bake in preheated 425 F (220 C) oven for about 10 minutes or until heated through.
- Meanwhile, in a large skillet wilt spinach with remaining garlic. Divide among plates and top with patties.
Nutritional Information
-
184
-
6g
-
1g
-
0g
-
9mg
-
256mg
-
5g
-
581mg
-
22g
-
1g
-
25%DV
-
50%DV
-
25%DV
-
≥6 µg
-
249 µg
-
150 mg
-
12g
-
80mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
