Easy Salmon Cakes

Name: Easy Salmon Cakes Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 1/4 c. finely chopped onion; 1/4 c. Miracle Whip Light; 1 Tablespoon freshly squeezed lemon juice; 1/4 tsp. seasoned salt; 1/2 tsp. garlic powder; dash cayenne pepper; 1 (6 oz.) pouch Chicken of the Sea Premium Skinless and Boneless Pink Salmon Pouch; 1 large egg beaten; 3/4 c. seasoned breadcrumbs; 2-3 T. coconut oil

(6)

Minutes to Prepare: 10
Minutes to Cook: 8

Number of Servings: 2

Ingredients

1/4 c. finely chopped onion1/4 c. Miracle Whip Light1 Tablespoon freshly squeezed lemon juice1/4 tsp. seasoned salt1/2 tsp. garlic powderdash cayenne pepper1 (6 oz.) pouch Chicken of the Sea Premium Skinless and Boneless Pink Salmon Pouch1 large egg, beaten3/4 c. seasoned breadcrumbs2-3 T. coconut oil

Directions

In bowl, combine first 6 ingredients. Stir in salmon, beaten egg, and 1/3 cup breadcrumbs (mixture may be sticky). Divide and form into 5 balls. Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2" thick. In skillet, heat coconut oil over medium heat. Fry salmon cakes 3 to 4 minutes per side or until golden brown. Makes 2 1/2 servings. (I saved the half-serving for a light supper).

Number of Servings: 2.5

Recipe submitted by SparkPeople user HARMONY91.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 352.7
Total Fat: 20.4 g
Cholesterol: 119.1 mg
Sodium: 1,045.4 mg
Total Carbs: 25.4 g
Dietary Fiber: 2.0 g
Protein: 18.3 g

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Member Reviews

JENHOLLEY1
Delicious! - 12/3/16
LIFELOVELAUREN
Extremely tasty and filling, although they fell apart as soon as they hit the pan pretty much! Might be because I had to substitute Miracle Whip Light as it's not available at our local shop. - 6/5/11
IDAHOHILLBILLY
It was good and moist; will make again. I used leftover grilled salmon and fat-free Miracle Whip. Also had to substitute crushed salad croutons for seasoned breadcrumbs. Instead of coconut oil, I used olive oil. - 4/18/11
JESSLYN73
Easy and tasty! - 3/20/11
ALFORSTER
My family loves these, we've been making them for the last couple of years. I love them with a side of a green veggie. We usually use olive oil to cook them, but coconut oil is an innovative substitute. - 7/13/10