Salmon Cakes

Salmon Cakes
  • Mild
  • 30 Minutes
  • Lamb
  • Serves 4
  • Other
Here's a prize catch: a seafood recipe using cupboard-ready canned salmon.

Ingredients

  • 3/4 cup (175 mL) plain bread crumbs
  • 1/4 cup (50 mL) finely chopped celery
  • 1/4 cup (50 mL) finely chopped onion
  • 1/4 cup (50 mL) nonfat sour cream
  • 1 tbsp (15 mL) Dijon mustard
  • 1 egg white, beaten
  • 2 cans (213 g each) salmon, drained, skin and bones removed, flaked
  • 1 can Old El Paso* Chopped Green Chiles, drained

Preparation

  • In large bowl, combine all ingredients; mix well. Cover; refrigerate 10 minutes or until slightly firm.
  • Shape mixture into 4 patties, about 3/4 inch thick.
  • Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add patties; cook 6 to 8 minutes or until golden brown, turning once. If desired, serve with additional nonfat sour cream.