LBE Salmon Cakes - 3 ozs per cake

2.0 large Egg, fresh, whole, raw
1.5 cup, diced Celery, raw
0.75 cup, chopped Onions, raw
1.0 cup, chopped Peppers, sweet, red, fresh
8.0 oz Coho Salmon
2.0 serving Country Crock, Shedd's Spread Country Crock Light (Soft), 1 Tbsp
0.5 tsp Lea & Perrins, Worcestershire Sauce
2.0 tsp Grey Poupon Dijon Mustard
3.0 tbsp Extra Virgin Olive Oil
4.0 tbsp Hellmans Low Fat Mayo
12.0 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
1.0 cup 365 whole wheat bread crumbs .25 cup 30 g
1.5 tsp crab boil seasoning

Bake salmon, cool in fridge. In sauce pan cook together 2 Tablespoons olive oil, butter, onion, celery, pepper, parsley, capers, Worcestershire, old bay seasoning. You can add got sauce to taste. Flake salmon into large bowl, add bread crumbs 1 cup of whole wheat, mayo, mustard and eggs. Add veggie mixture and mix well. Cover, chill 30 minutes. Form 3 oz patties. Then dust with whole wheat flour. I use an air dryer and just spritz with olive oil. You can also pan fry but will add calories to this recipe. 350 degrees for 4 to six minutes. Serving Size: 10 3-oz patties

Number of Servings: 10.0

Recipe submitted by SparkPeople user LOISBEILER.