Total Time
30mins
Prep 15 mins
Cook 15 mins

From Parents Magazine.

Ingredients Nutrition

  • 34 cup instant potato flakes
  • 2 teaspoons curry powder
  • 1 (14 3/4 ounce) can red salmon
  • 2 eggs
  • 12 cup chutney
  • 1 (10 ounce) box couscous, prepared according to package directions
  • 1 cup frozen peas, thawed
  • vegetable oil cooking spray

Directions

  1. Heat oven to 400 degrees. Line a baking sheet with foil. In a small bowl, stir together curry powder and potato flakes. Place salmon in a medium bowl and remove skin and bones.
  2. Stir eggs with 1/4 cup of the seasoned potato flakes into salmon and blend well with a fork. Shape mixture into 8 cakes and coat with remaning seasoned potato flakes. Coat both sides of salmon cakes with cooking spray; place on foil lined baking sheet.
  3. Bake for 15 minutes. Meanwhile, puree chutney in a blender. Stir peas into hot couscous. Serve cakes with sauce and couscous with peas.

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