Salmon Cakes

Salmon Cakes

Here's a prize catch: a seafood recipe using cupboard-ready canned salmon.
  • 30 Minutes Total
  • 4 Servings

Ingredient List

  • 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

  1. In large bowl, combine all ingredients; mix well. Cover; refrigerate 10 minutes or until slightly firm.
  2. Shape mixture into 4 patties, about 3/4 inch thick.
  3. 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.