Ingredients
3 ounces salmon, canned in water
2 tablespoon green onion, chopped
2 tablespoon red bell pepper, chopped
2 tablespoon sour cream
2 tablespoon lemon juice
1/8 teaspoon black pepper
6 crackers, whole wheat
1 tablespoon liquid-egg substitute
1/8 teaspoon thyme, ground
Directions
- Use canned salmon (drained), salmon in a pouch, or leftover cooked salmon.
- Wash and finely chop green onion and bell pepper.
- In a medium bowl, gently flake salmon.
- Stir in 2 tablespoons of the chopped red pepper, green onion, 1 tablespoon of the sour cream, 1 tablespoon of the lemon juice, and black pepper.
- Place 4 crackers in a food processor or blender and pulse to make crumbs.
- Add cracker crumbs and egg substitute to salmon mixture, mixing thoroughly to combine.
- Divide and form mixture into 2 small balls, then flatten into cakes approximately 1/4-inch thick.
- Saute´ cakes over medium-high heat in a skillet coated with non-stick cooking spray until golden brown on both sides.
For lemon-herb sauce: - Mix together remaining 1 tablespoon of sour cream, remaining 1 tablespoon of lemon juice, and thyme
- Drizzle over salmon cakes.
|
| Serving Size 1 cake | Amount Per Serving | %DV* |
| | Total Fat 7 g | 11% |
| | Saturated Fat 2.5g | 13% |
| Calories 160 | Cholesterol 45mg | 15% |
| Calories from Fat 60 | Sodium 270mg | 11% |
| | Total Carbohydrate 11g | 4 % |
| | Dietary Fiber 2g | 8 % |
| | Sugars 2 g | |
| | Protein 12 g | |
Vitamin A 10% Vitamin C 30% Calcium 15%
Iron 8% |
© 2009 Abbott Laboratories