Salmon cakes Recipe
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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
- DIRECTIONS
- Combine all ingredients, except oil, in medium bowl. Shape mixture into 6 patties, about 1/2-inch thick.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 165g | |
| Calories 511 | |
| Calories from Fat 285 | 56% |
| Total Fat 32.22g | 40% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 1mg | 0% |
| Sodium 523mg | 22% |
| Potassium 433mg | 12% |
| Total Carbs 40.05g | 11% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.84g | 3% |
| Protein 15.36g | 25% |
