Save
Print
Pinterest
Facebook
Email

Salmon Cakes

Name: Salmon Cakes
Prep time: 30 min
Total time: 30 min
Yield: 4
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

Prep 30 min
Total 30 min
Servings 4

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

September 21, 2010

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

Steps

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.