Salmon cakes

• servings: Serves 4-6
• active time: ---

Ingredients

For the salmon cakes:

2 spring onions, thinly sliced

Vz red pepper, deseeded and finely chopped

400g tinned salmon, flaked

150g breadcrumbs

3 egg whites, beaten

1 celery stick, finely chopped

A handful of fresh parsley leaves, chopped

3 tbsp fat-free mayonnaise

1 tbsp lemon juice

1 garlic clove, crushed

A few dashes of Tabasco

For the sauce:

120g fat-free mayonnaise

1 tbsp capers, drained and chopped

1 tbsp fresh dill, chopped

To serve:

Mixed leaves salad

Lemon wedges

Directions

1 Preheat the oven to 220"C/200' C fan/gas mark 7

and lightly coat a muffin tin with cooking spray.

2 In a large bowl, combine all the ingredients

for the salmon cakes. Divide the mixture into

eight parts and shape into discs.

3 Place into eight of the muffin cups and bake

for 10-15 minutes.

4 Whisk together all the ingredients for the

sauce and serve with the salmon cakes, a

mixed leaves salad and extra lemon wedges.