Simple Salmon Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
6 oz Pink salmon, canned or in the pouch (chicken of the sea is a good brand)1/4 c finely chopped onion1/4 c reduced fat mayonnaise1 TBSP lemon juice1 tsp Old Bay Season (or more if you'd like)1/4 c finely chopped red bell pepper1/4 c egg substitute1/3 c seasoned breadcrumbs;2 TBSP olive oil
First, if you are using the canned salmon, drain. Then remove the bones and skin.
Next, combine first five ingredients. Then stir in the salmon, the egg substitute, and bread crumbs.
Form mixture into 5 balls. Roll salmon balls in additional breadcrumbs; flatten into cakes about 1/2 inch thick. In skillet, heat oil over medium heat. Fry for 3-4 minutes or until golden brown.
For indoor grill: skip the frying step. Wrap each flattened salmon patty in foil (drizzle some oil over each one before closing the foil) and grill over pre-heated grill. Grill for3-4 minutes, or until done.
Serving Size: 1 salmon cake
Number of Servings: 5
Recipe submitted by SparkPeople user BGILMORE725.
Next, combine first five ingredients. Then stir in the salmon, the egg substitute, and bread crumbs.
Form mixture into 5 balls. Roll salmon balls in additional breadcrumbs; flatten into cakes about 1/2 inch thick. In skillet, heat oil over medium heat. Fry for 3-4 minutes or until golden brown.
For indoor grill: skip the frying step. Wrap each flattened salmon patty in foil (drizzle some oil over each one before closing the foil) and grill over pre-heated grill. Grill for3-4 minutes, or until done.
Serving Size: 1 salmon cake
Number of Servings: 5
Recipe submitted by SparkPeople user BGILMORE725.
Nutritional Info Amount Per Serving
- Calories: 176.2
- Total Fat: 8.1 g
- Cholesterol: 16.3 mg
- Sodium: 616.0 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.2 g
- Protein: 9.9 g
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