Nova Scotia salmon cakes
- Low in lactose
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Home-style Canadian cakes of cooked pink salmon, potato and parsley.
4 servingsFinal yield 1,050 g
Ingredients
- 600 gFish, salmon, pink, cooked, dry heat
- 350 gPotatoes, flesh and skin, raw
- 100 gEgg, whole, raw, fresh
- 80 gBread, crumbs, dry, grated, plain
- 100 gOnions, raw
- 20 gParsley, fresh
- 30 gOil, olive, salad or cooking
- 600 gBeverages, water, tap, drinking not counted – removed
- 3 gSalt, table
Method
- Cut potatoes and boil 15 minutes until tender; drain the water.
- Mash potatoes and combine with salmon, eggs, breadcrumbs, onion, parsley and salt.
- Shape eight cakes about 2 cm thick and rest them 5 minutes to firm.
- Heat oil to 175 °C and fry cakes in two batches for 4 minutes on each side.
- Rest 3 minutes and serve two cakes per portion.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,958.9 kcal
- Protein
- 179.6 g
- Fat
- 76 g
- Total carbohydrate (by difference)
- 130.1 g
- Total dietary fibre (USDA)
- 13.3 g
- Saturated fatty acids
- 14.2 g
- Sodium
- 2,467.1 mg
- Salt (sodium × 2.5)
- 6.2 g
Per serving
- Protein44.9 g37%
- Fat19 g36%
- Total carbohydrate (by difference)32.5 g27%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 489.7 kcal
- Protein
- 44.9 g
- Fat
- 19 g
- Total carbohydrate (by difference)
- 32.5 g
- Total dietary fibre (USDA)
- 3.3 g
- Saturated fatty acids
- 3.6 g
- Sodium
- 616.8 mg
- Salt (sodium × 2.5)
- 1.5 g
Per 100 g of finished food
- Energy
- 186.6 kcal
- Protein
- 17.1 g
- Fat
- 7.2 g
- Total carbohydrate (by difference)
- 12.4 g
- Total dietary fibre (USDA)
- 1.3 g
- Saturated fatty acids
- 1.4 g
- Sodium
- 235 mg
- Salt (sodium × 2.5)
- 0.59 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Fish
May contain: Soy, Milk, Sesame
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal