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Salmon Cakes

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Here's a prize catch: a seafood recipe using cupboard-ready canned salmon.
Created Sep 21, 2010
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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.

Nutrition Information

No nutrition information available for this recipe
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