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Vegetable Salmon Cakes*




Source of Recipe


unknown


List of Ingredients




Vegetable Salmon Cakes
Serves 4

1 lb canned salmon, drained
1 cup dried bread crumbs
3 medium russet potatoes or white, skinned, cooked and mashed
1/2 cup grated carrots
1/2 cup minced onions
2 tbsp fresh lemon juice
2 egg substitute equivalents, slightly beaten

In a medium bowl, combine the salmon, 1/2 cup of the bread crumbs, potatoes, carrots, onion, lemon juice, and eggs, mixing well.

Coat a large skillet with nonstick cooking spray and place over medium heat. Form the salmon into patties and coat with remaining bread crumbs.

Place the salmon cakes in the heated skillet and cook for 6 minutes per side or until golden brown. Remove from heat, transfer to a serving platter, and serve hot.

Exchanges: Starch 2-1/2;Lean Meat 2
Calories 322;Fat 7g;Chol 36mg;Sodium 729mg;Carbs 38g;Fiber 3g;Protein 27g



Recipe