Pantry Salmon Cakes
Ingredients
The salmon cakes
-
2
eggs
eggs
-
½
cup
minced yellow onion
-
21
ounces
canned wild Alaskan salmon
-
¾
cup
light mayonnaise
-
¼
cup
seasoned Italian breadcrumbs
-
3
tablespoons
fresh chopped parsley
-
1
tablespoon
lemon juice
-
¼
teaspoon
freshly ground black pepper
-
3
tablespoons
olive and canola oil blend
The sauce
-
2
tablespoons
cocktail sauce
-
¼
cup
light mayonnaise
Instructions
- 1. Beat the eggs in a mixing bowl and add onion, salmon, ½ cup mayonnaise, breadcrumbs, parsley, lemon juice, and pepper. Mix well.
- 2. In a separate bowl, blend the remaining mayonnaise and cocktail sauce.
- 3. Preheat a skillet on medium-low heat and add 1½ tablespoons of oil. Form the salmon mixture into patties and cook in the skillet, browning each side.
- 4. Remove the patties and add more oil to cook the remaining patties.
- 5. Serve the salmon cakes warm with the sauce.
Nutrition Facts (estimated)
Servings
5
Calories
335
Total fat
23g
Total carbohydrates
8g
Total protein
23g
Sodium
720mg
Cholesterol
144mg
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