Salmon Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
12 oz Salmon2 Tbsp onion1.5 Tbsp Light miracle Whip Dressing2 egg whites4 Whole Wheat Crackers, crushedParsleyOregano1 stalk Celery1.5 Tbsp Dijon MustardTabascoBlack Pepper
Cook Salmon according to package directions. I use frozen salmon that can be cooked directly from the freezer to save time (frozen it takes 25 min.)
While the salmon is cooking chop 2 Tbsp onion finely, also chop 1/4 cup celery and place in medium mixing bowl. Add 1 tsp Parsley and Oregano. When Salmon is cooked, place in mixing bowl and use a fork to break filets into pieces.
Add 1.5 Tbsp Dijon mustard and Light Miracle Whip Dressing to salmon mixture. Add Tabasco and black pepper to taste. Taste the mixture and add additional seasoning, if desired. Then add 2 egg whites and the crushed crackers.
Form into 4 patties and bake for 5 min at 400 degrees. Then broil at 400 for 5 min in order to get a crispy outside.
Serving Size: makes 4 large cakes
Number of Servings: 4
Recipe submitted by SparkPeople user PINK7833.
While the salmon is cooking chop 2 Tbsp onion finely, also chop 1/4 cup celery and place in medium mixing bowl. Add 1 tsp Parsley and Oregano. When Salmon is cooked, place in mixing bowl and use a fork to break filets into pieces.
Add 1.5 Tbsp Dijon mustard and Light Miracle Whip Dressing to salmon mixture. Add Tabasco and black pepper to taste. Taste the mixture and add additional seasoning, if desired. Then add 2 egg whites and the crushed crackers.
Form into 4 patties and bake for 5 min at 400 degrees. Then broil at 400 for 5 min in order to get a crispy outside.
Serving Size: makes 4 large cakes
Number of Servings: 4
Recipe submitted by SparkPeople user PINK7833.
Nutritional Info Amount Per Serving
- Calories: 163.1
- Total Fat: 5.3 g
- Cholesterol: 58.5 mg
- Sodium: 228.8 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.3 g
- Protein: 24.1 g
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