Avoiding Additives and Preservatives

Look for breadcrumbs without preservatives; panko crumbs are usually preservative-free. Use freshly squeezed lemon juice. I used Clover Leaf canned salmon, which is free of additives.

Lemon pepper salmon cakes

Ingredients:

2 large potatoes (450 g) peeled and halved

¼ cup (60 ml) dried breadcrumbs

2 green onions chopped

¼ cup (60 ml) chopped fresh parsley

½ teaspoon (2.5 ml) grated lemon zest

2 tablespoons (30 ml) freshly squeezed lemon juice

2 cloves garlic minced

½ teaspoon (2.5 ml) each salt and pepper

1 egg whisked

2 cans red sockeye salmon drained and flaked

2 tablespoons (30 ml) vegetable oil

Preparation:

In saucepan of boiling salted water, cook potatoes, covered, until tender, about 15 minutes. Drain and return to pot; using potato masher, mash until smooth.

In large bowl, stir together potatoes, breadcrumbs, green onions, parsley, lemon zest, lemon juice, garlic, salt and pepper; stir in egg. Fold in salmon. Let cool for 5 minutes. Shape by rounded 1 tbsp into ¼ -inch (5-mm) thick patties. (Make-ahead: Arrange on waxed paper–lined baking sheet; cover and refrigerate for up to 24 hours.)

In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, turning once, until golden, about 8 minutes. (Make-ahead: Cover and refrigerate on foil-lined baking sheet for up to 24 hours. Reheat in 375 F/190 C oven until warm, about 6 minutes.) Makes 30 appetizer-sized patties.

From Canadian Living