3 (6-ounce) cans skinless, boneless pink salmon in water, drained 1/4 cup sliced green onions 1/4 cup fat-free mayonnaise 2 tablespoons dry breadcrumbs 1 teaspoon Cajun seasoning blend 2 teaspoons Dijon mustard 1/2 cup dry breadcrumbs
To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
These were really light and tasted yummy! I was surprised at how inexpensive canned salmon is (it cost less than the canned tuna). My husband gave these a big thumbs up and we will definately make them again. Thank you for sharing!