1. Preheat oven to 425° F. Line baking pan with parchment paper. Spray with cooking spray.
2. In a medium bowl whisk, yogurt, horseradish, lemon juice, garlic, 1 tablespoon dill and radishes. Chill until ready to serve.
3. In a large bowl stir, coleslaw, garlic and 1/4 teaspoon each salt and pepper. Rest 2 minutes. Add kale, scallions, egg and cornstarch. Mix thoroughly.
4. Onto baking pan, spoon cabbage mixture to form twelve even mounds. Press down to shape 3 inch diameter hash cakes. Spray each with cooking spray. Bake 18- 20 minutes or until golden-brown and crispy.
5. Serve hash cakes topped with salmon slices, dollop of horseradish sauce and garnished with capers and remaining dill.
- 4.3 g Total Fat
- 1 g Saturated Fat
- 32 mg Cholesterol
- 194 mg Sodium
- 9.8 g Total Carbohydrates
- 1.5 g Fiber
- 4.1 g Sugar
- 12.4 g Protein
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Nutritional Information
- 4.3 g Total Fat
- 1 g Saturated Fat
- 32 mg Cholesterol
- 194 mg Sodium
- 9.8 g Total Carbohydrates
- 1.5 g Fiber
- 4.1 g Sugar
- 12.4 g Protein
Directions
1. Preheat oven to 425° F. Line baking pan with parchment paper. Spray with cooking spray.
2. In a medium bowl whisk, yogurt, horseradish, lemon juice, garlic, 1 tablespoon dill and radishes. Chill until ready to serve.
3. In a large bowl stir, coleslaw, garlic and 1/4 teaspoon each salt and pepper. Rest 2 minutes. Add kale, scallions, egg and cornstarch. Mix thoroughly.
4. Onto baking pan, spoon cabbage mixture to form twelve even mounds. Press down to shape 3 inch diameter hash cakes. Spray each with cooking spray. Bake 18- 20 minutes or until golden-brown and crispy.
5. Serve hash cakes topped with salmon slices, dollop of horseradish sauce and garnished with capers and remaining dill.