Salmon Cakes

Ingredients
3/4 C. plain bread crumbs
1/4 C. celery, finely chopped
1/4 C. onion, finely chopped
1/4 C. non-fat sour cream
1 Tbsp. Dijon mustard
1 egg white, beaten
1 (14-3/4 oz.) can salmon, drained, skin and bones removed, flaked
1 (4.5 oz.) can Chopped Green Chiles, drained
Directions
In large bowl, combine all ingredients; mix well.  Cover; refrigerate 10 minutes or until slightly firm.

Shape mixture into 4 patties, about 3/4 inch thick.

Spray 12-inch non-stick skillet with nonstick cooking spray.  Heat over medium-high heat until hot.  Add patties; cook 6-8 minutes or until golden brown, turning once.  
Rating
Tags
Fish

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