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Salmon Cakes

2 (16-ounce) cans red salmon or tuna, drained and flaked

1 (10-ounce) package frozen, chopped spinach, thawed and well drained 

1-1/2 cups shredded Jarlesberg Cheese, divided 

1 cup fresh bread crumbs

2 lightly beaten eggs

1 tablespoon lemon juice 

1/2 cup minced onion

1/2 cup parsley 

2 tablespoons extra virgin olive oil 

1 (16-ounce) package frozen mixed vegetables, cooked and drained, or

2 cups fresh, chopped mixed vegetables, steamed 

Heat oven to 350 degrees F. 


In large bowl, combine canned fish, spinach, 1-1/2 cups cheese, bread crumbs, eggs, and lemon juice; blend well. In skillet, saute onion and parsley in olive oil until onion is translucent. Add to fish mixture. Spread mixture into well-oiled 8-inch springform pan and bake 30 minutes. Top with remaining cheese.


To serve, remove from pan. Place on serving platter or low pedestal and arrange mixed vegetables on top.

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