Serves: 5
Total Calories: 512
Yield: 6 cakes
Dice salmon and mix all remaining ingredients except 1?2 cup Parmesan cheese. Shape mixture into 4-inch circles that are about 1 inch thick. Sprinkle each cake with a little of the remaining Parmesan cheese and press into cakes with fingers. Place on a plate and refrigerate for at least 30 minutes.
Turn toaster oven to convection bake at 425 degrees (or bake at 450 degrees).
Place cakes on an 8 x 11-inch baking sheet prepared with nonstick cooking spray and bake for 20 minutes. Turn cakes over and bake 15–20 minutes more, or until lightly browned. Serve immediately. Makes 6 cakes.
This Parmesan Crusted Salmon Cakes recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.
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