Salmon Cakes

Here's a prize catch: a seafood recipe using cupboard-ready canned salmon. ...MORE + LESS -

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

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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.