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Salmon Cakes
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 128 00
SALMON CAKES
Yield 100
Portion 2 Cakes
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
212 cal
7g
21 g
11 g
78 mg
319 mg
240 mg
Ingredient
Weight
Measure
Issue
SALMON,CANNED,PINK
19 lbs
2 gal 3-2/3 qts
POTATO,WHITE,INSTANT,GRANULES
6-3/4 oz
1 qts
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
SALT
1-1/4 oz
2 tbsp
BUTTER
8 oz
1 cup
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
ONIONS,FRESH,CHOPPED
1-3/8 lbs
3-7/8 cup
1-1/2 lbs
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
1/8 oz
1/4 cup 1/3 tbsp
PARSLEY,DEHYDRATED,FLAKED
PAPRIKA,GROUND
1/4 oz
1 tbsp
12 oz
1-1/2 cup
MARGARINE,MELTED
BREADCRUMBS,DRY,GROUND,FINE
1-7/8 lbs
2 qts
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
Method
1 Drain salmon; reserve liquid for use in Step 3. Remove and discard skin and bones from salmon. Flake salmon; cover.
2 Combine potatoes, milk, and salt; cover.
3 Blend salmon liquid and butter or margarine. Mix well. Take liquid mixture and rapidly add water to equal 2-1/2 qts per 100
portions to potato mixture. Whip until smooth.
4 Combine salmon, potato mixture, eggs, onions, pepper and parsley flakes. Mix thoroughly. Scoop and shape salmon into 3 inch
diameter cakes by 1-1/2 inch thick, weighing about 2-1/2 ounces each.
5 Combine crumbs, paprika and margarine or butter; cover.
6 Lightly spray each sheet pan with non-stick cooking spray. Lightly coat each cake with crumb mixture. Brush off excess crumbs
to ensure a thin coating. Place 34 cakes on each lightly sprayed sheet pan; cover.
7 Using a convection oven, bake 16-18 minutes or until lightly browned on high fan, open vent. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Serve immediately or hold for service at 140 F. or higher.
Notes
1 In Step 7, cakes may be cooked on a preheated 350 F. griddle. Lightly spray griddle with cooking spray. Grill salmon cakes 9 minutes;
turn; grill second side 6 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.



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Salmon Cakes

Yield: 100 Portion: 2 Cakes
Calories: 212 cal
Carbohydrates: 7g
Protein: 21 g
Fat: 11 g
Cholesterol: 78 mg
Sodium: 319 mg
Calcium: 240 mg

Ingredient Weight Measure Issue
SALMON,CANNED,PINK 19 lbs 2 gal 3-2/3 qts
POTATO,WHITE,INSTANT,GRANULES 6-3/4 oz 1 qts
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
SALT 1-1/4 oz 2 tbsp
BUTTER 8 oz 1 cup
EGGS,WHOLE,FROZEN 2 lbs 3-3/4 cup
ONIONS,FRESH,CHOPPED 1-3/8 lbs 3-7/8 cup 1-1/2 lbs
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
PARSLEY,DEHYDRATED,FLAKED 1/8 oz 1/4 cup 1/3 tbsp
PAPRIKA,GROUND 1/4 oz 1 tbsp
MARGARINE,MELTED 12 oz 1-1/2 cup
BREADCRUMBS,DRY,GROUND,FINE 1-7/8 lbs 2 qts
COOKING SPRAY,NONSTICK 1 oz 2 tbsp

Method:
1 Drain salmon; reserve liquid for use in Step 3. Remove and discard skin and bones from salmon. Flake salmon; cover.
2 Combine potatoes, milk, and salt; cover.
3 Blend salmon liquid and butter or margarine. Mix well. Take liquid mixture and rapidly add water to equal 2-1/2 qts per 100
portions to potato mixture. Whip until smooth.
4 Combine salmon, potato mixture, eggs, onions, pepper and parsley flakes. Mix thoroughly. Scoop and shape salmon into 3 inch
diameter cakes by 1-1/2 inch thick, weighing about 2-1/2 ounces each.
5 Combine crumbs, paprika and margarine or butter; cover.
6 Lightly spray each sheet pan with non-stick cooking spray. Lightly coat each cake with crumb mixture. Brush off excess crumbs
to ensure a thin coating. Place 34 cakes on each lightly sprayed sheet pan; cover.
7 Using a convection oven, bake 16-18 minutes or until lightly browned on high fan, open vent. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Serve immediately or hold for service at 140 F. or higher.
Notes
1 In Step 7, cakes may be cooked on a preheated 350 F. griddle. Lightly spray griddle with cooking spray. Grill salmon cakes 9 minutes;
turn; grill second side 6 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or
higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/salmon_cakes.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence