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Salmon cakes

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
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Salmon cakes

by Al cIntosh
 
 

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.
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Summary

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