Salmon cakes & crunchy slaw

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Canned salmon3 6-oz cans
• Large eggs2
• Certified gluten-free quick oats3/4 cup
• Dijon mustard2 tbsp
• Scallions5
• Lemons2
• Shredded coleslaw mix12 oz
• Crisp apple1
• Apple cider vinegar2 tbsp
• Olive oil2 tbsp

How dinner comes together

1. 1

   Drain the salmon thoroughly and remove any skin or large bones if desired. Thinly slice the scallions.

2. 2

   Mix the salmon, eggs, oats, Dijon, 1/4 teaspoon kosher salt, black pepper, half the scallions and the zest of one lemon. Let the mixture stand for 5 minutes so the oats hydrate.

3. 3

   Shape the mixture into two even patties per person, pressing firmly enough that they hold together.

4. 4

   Grate the apple into the second bowl and toss it with the coleslaw mix, vinegar, juice of one lemon, a pinch of kosher salt and the remaining scallions.

5. 5

   Heat the olive oil in the skillet and cook the salmon cakes until crisp and the centers reach 160°F, 3–4 minutes per side.

6. 6

   Serve two salmon cakes per person with the crunchy slaw and wedges cut from the remaining lemon.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Egg
• Fish

Equipment

• Large nonstick skillet
• 2 mixing bowls
• Box grater