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  • Salmon cakes

    1 vote
    Salmon cakes
     
    by Al cIntosh
    25 recipes
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    Ingredients

    • 2 pouches (5 oz each) skinless boneless pink salmon
    • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
    • 1 cup baby spinach leaves, coarsely chopped
    • 1/4 cup Egg Beaters® Original
    • 1/2 cup dry seasoned bread crumbs
    • 2 tablespoons Pure Wesson® Canola Oil
    • NUTRITION INFORMATION*
    • Serving Size 6 servings (1 salmon cake each)
    • Calories 140
    • View complete nutrition information

    Directions

    1. DIRECTIONS
    2. Combine all ingredients, except oil, in medium bowl. Shape mixture into 6 patties, about 1/2-inch thick.
    3. Heat oil in large nonstick skillet over medium heat. Cook patties 4 to 5 minutes or until browned. Turn carefully and cook 4 to 5 minutes more or until cooked through. Drain on paper towels.
    4. - See more at:

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