Recipe for Salmon and Scallop Cakes 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6 Servings
Ingredients:
Amount Ingredient
8 oz Salt-free saltine cracker crumbs
2 oz Whole wheat cracker crumbs
3 x Egg substitutes
3 x Cloves garlic
1 tbl Fresh ginger, chopped
1/4 cup Fresh cilantro leaves, chopped
1 dsh Tabasco sauce
Salt and white pepper to taste
8 oz Salmon, chopped into 1/2" cubes
8 oz Sea scallops, chopped into 1/2" cubes
1/2 x Green bell pepper, finely diced
1/2 x Red bell pepper, finely diced
1/2 x Yellow bell pepper, finely diced
1 tbl Extra virgin olive oil
2 cup Papaya, Mango and Pineapple
Instructions:
Instructions: Preheat oven to 350 degrees.

Using a food processor, make crumbs with the whole wheat and saltine crackers but KEEP THEM IN SEPARATE BOWLS. In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers) and salt & white pepper to taste. Mix until all ingredients are liquid. In a large glass or stainless steel bowl, combine the scallops and salmon plus the egg mixture and bell peppers. Mix well until the seafood is coated with egg. Mix in the whole wheat crackers.

Divide into six bowls. Form a cake that is approximately 3" diameter by 1" thick. Roll into the saltine cracker crumbs until totally coated. In a non-stick saute pan, heat 1 teaspoon extra-virgin olive oil. Saute the cakes until golden brown on one side. Turn them over and bake in a 350 degree oven for 10 minutes.

Serve with the With Papaya, Mango and Pineapple Relish (see recipe)

Makes 6
Cakes

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Salmon and Salsa   ::   Salmon and Scallop Mousse   ...