One of my favourite recipes that I discovered this summer is this Spicy Salmon Cake from the Ultimate Healthy Eating Plan by Liz Pearson and Marilyn Smith. It’s a great way to add fish into your diet and can be served as a main course or made into appetizer size patties. As an appetizer offer it with different dipping sauces or for a summer main course treat it like a burger. It is particularly great with horseradish!

28 Triscuits – 50% les salt – reserve 1/2 cup for coating

2 7.5 oz cans salmon – well-drained

2 tbsp low-fat mayonnaise

2 tbsp low-fat plain yogurt

1 tbsp Dijon mustard

1/2 tsp Wordestershire sauce

2 tsp chili garlic sauce

1/2 sweet onion – minced

1/2 red pepper – minced

1/4 cup finely chopped cilantro

1 tbsp fresh lime juice

Preheat the oven to 425 degrees Farenheit

In a food processor, crush up the Triscuits. Set aside 1/2 cup to use as the coating.

Put the salmon in the food processor and pulse several times.

Add the mayonnaise, yogurt, Worcestershire sauce, chili garlic sauce, onion and red pepper. Pulse until well combined.

Add the cilantro and the lime juice and pulse till combined.

Form into 14 salmon cakes. Roll in the reserved crumbs. Place on a cookie sheet lined with parchment paper. Bake for 10 minutes. Flip over and bake for 10 more minutes. Enjoy!