Logo
Build a Shopping Listat Price Rite of Bethlehem

Price Rite of Bethlehem

You've selected Build a Shopping List
Price Rite of Bethlehem
1001 8th Avenue
Bethlehem, PA 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
Hi GuestSign In or Register
Build a Shopping Listat Price Rite of Bethlehem

Price Rite of Bethlehem

You've selected Build a Shopping List
Price Rite of Bethlehem
1001 8th Avenue
Bethlehem, PA 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
GreenandBrownBakedHashCakeswithSmokedSalmonandHorseradishSauce.jpeg
GreenandBrownBakedHashCakeswithSmokedSalmonandHorseradishSauce.jpeg
Green and Brown Baked Hash Cakes with Smoked Salmon and Horseradish Sauce
Logo
Recipe - Price Rite of Bethlehem
GreenandBrownBakedHashCakeswithSmokedSalmonandHorseradishSauce.jpeg
Green and Brown Baked Hash Cakes with Smoked Salmon and Horseradish Sauce
0
Servings6
Cook Time20 Minutes
0
Ingredients
2 1/2 cups Fresh Express Old Fashioned Coleslaw, packed
1 cup baby kale, finely shredded
1/3 cup scallions, thinly sliced
2 garlic cloves, minced
1 large egg
1 1/2 tbs corn starch
4 oz smoked salmon slices
2 tsp capers
1/2 cup plain low fat Greek yogurt
1 tsp prepared horseradish, drained
2 garlic cloves, minced
1 tsp fresh lemon juice
2 radishes, finely diced
1 1/2 tbs fresh dill, chopped and divided
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.
Nutritional Information
Calories: 153
Total Fat: 4.3g
Saturated Fat: 1g
Cholesterol: 32mg
Sodium: 194mg
Total Carbohydrates: 9.8g
Fiber: 1.5g
Sugar: 4.1g
Protein: 12.4g
0 minutes
Prep Time
20 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
0
Calories

Shop Ingredients

Makes 6 servings
2 1/2 cups Fresh Express Old Fashioned Coleslaw, packed
an image
Fresh Express Old Fashioned Cole Slaw, 16 Ounce
$1.29
$0.08/oz
1 cup baby kale, finely shredded
an image
Happy Baby STG 2 Simple Combos - Spinach Apples & Kale, 4 Ounce
$1.29
$0.32/oz
1/3 cup scallions, thinly sliced
an image
Green Onions Scallions, 6 Ounce
$0.99
$0.17/oz
2 garlic cloves, minced
an image
Garlic 5 ct, 5 Each
$1.99
$0.40 each
1 large egg
an image
The Farmer's Hen Organic Free Range Grade A Large Eggs, 12 Each
$4.39
$0.37 each
1 1/2 tbs corn starch
Not Available
4 oz smoked salmon slices
an image
Salmon Fillet Fresh Atlantic Salmon Fillet, 1 Pound
$6.99/lb
$6.99/lb
2 tsp capers
an image
Pearls Black Pitted Large California Ripe Olives - 4 Cups, 4.8 Ounce
$1.99
$0.41/oz
1/2 cup plain low fat Greek yogurt
an image
Chobani Greek Yogurt - Non-Fat Plain, 32 Ounce
$4.99
$0.16/oz
1 tsp prepared horseradish, drained
an image
Gold's Horse Radish - Prepared Real Home Style, 6 Ounce
$1.99
$0.33/oz
2 garlic cloves, minced
an image
Garlic 5 ct, 5 Each
$1.99
$0.40 each
1 tsp fresh lemon juice
an image
Lemon 1 ct, 1 Each
$0.59
2 radishes, finely diced
an image
Red Radishes, 1 Each
$1.49
1 1/2 tbs fresh dill, chopped and divided
an image
Fresh Mint, 1 Each
$1.49

Nutritional Information

Calories: 153
Total Fat: 4.3g
Saturated Fat: 1g
Cholesterol: 32mg
Sodium: 194mg
Total Carbohydrates: 9.8g
Fiber: 1.5g
Sugar: 4.1g
Protein: 12.4g

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.