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Vegetable Salmon Cakes |
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Serves: 4 Print this RecipeServing size: 4 oz Canned salmon is an excellent source of calcium. 1 pound 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 tablespoons fresh lemon juice 2 egg substitute equivalents, slightly beaten 1. In a medium bowl, combine the salmon, 1/2 cup of the bread crumbs, potatoes, carrots, onion, lemon juice, and eggs, mixing well. 2. Coat a large skillet with nonstick cooking spray and place over medium heat. Form the salmon into patties and coat with remaining bread crumbs. 3. 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 NUTRITION FACTS Calories 322(Calories from Fat 59) Total Fat 7 grams Saturated Fat 2 grams Cholesterol 36 milligrams Sodium 729 milligrams Total Carbohydrate 38 grams Dietary Fiber 3 grams Sugars 4 grams Protein 27 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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