Salmon Cakes
- Number of Servings: 4
Ingredients
In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
Shape mixture into 4 patties, about 3/4 inch thick.
Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
63/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.
Number of Servings: 4
Recipe submitted by SparkPeople user SEESKO.
3/4 cup plain breadcrumbs 1/4 cup finely chopped celery 1/4 cup finely chopped onion 1/4 cup sour cream 1 tablespoon Dijon mustard 1 egg white, beaten 1 (14 ounce) canned salmon, drained (WATER PACKED) 1 (4 1/2 ounce) can chopped green chilies, drained
In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
Shape mixture into 4 patties, about 3/4 inch thick.
Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
63/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.
Number of Servings: 4
Recipe submitted by SparkPeople user SEESKO.
Nutritional Info Amount Per Serving
- Calories: 210.9
- Total Fat: 5.7 g
- Cholesterol: 40.0 mg
- Sodium: 683.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.3 g
- Protein: 22.2 g
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