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Salmon Cakes

Salmon Cakes
  • Prep 30 min
  • Total 0 min
  • Ingredients 8
  • Servings 4
Here's a prize catch: a seafood recipe using cupboard-ready canned salmon.
Updated March 3, 2005

Ingredients

  • 3/4 cup Progresso™ Plain Bread Crumbs
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup nonfat sour cream
  • 1 tablespoon Dijon mustard
  • 1 egg white, beaten
  • 1 (14 3/4-oz.) can salmon, drained, skin and bones removed, flaked
  • 1 (4.5-oz.) 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 12-inch 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 Facts

Serving Size: 1/4 of Recipe
Calories
240
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
870mg
36%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
8%
Sugars
2g
Protein
23g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 Starch; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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