recipe is courtesy of CINDY WARD
¼ C Eggbeaters (or 1 egg-this changes nutritional values)
1 TBS Reduced Fat Sour Cream
1 TBS Dijon Mustard
Several dashes of hot sauce
½ Tsp Old Bay Seasoning
½ Tsp Dill
½ Small Onion finely chopped
3 Cloves of Garlic minced
¼ C Seasoned Bread Crumbs
8 oz. Salmon fillet (cut into bite size cubes) don't use canned salmon.
Salt and Pepper to taste
Gently mix all ingredients together and let it sit for about 5-10 minutes.
Heat a frying pan and add 1 TBS Olive oil.
Scoop your desired amount of salmon mixture into pan and form the cakes.
Fry until golden brown and turn over...fry other side until patties are done. Should be finished cooking in about 5-10 minutes.
1 TBS Reduced Fat Sour Cream
1 TBS Dijon Mustard
Several dashes of hot sauce
½ Tsp Old Bay Seasoning
½ Tsp Dill
½ Small Onion finely chopped
3 Cloves of Garlic minced
¼ C Seasoned Bread Crumbs
8 oz. Salmon fillet (cut into bite size cubes) don't use canned salmon.
Salt and Pepper to taste
Gently mix all ingredients together and let it sit for about 5-10 minutes.
Heat a frying pan and add 1 TBS Olive oil.
Scoop your desired amount of salmon mixture into pan and form the cakes.
Fry until golden brown and turn over...fry other side until patties are done. Should be finished cooking in about 5-10 minutes.
I covered mine for a minute or so after the initial flip.
Nutrition per each Salmon Cake
6 evenly portioned
Calories: 111
Carbs: 4 g
Protein: 10 g
Fat: 5.5 g
Cholesterol: 24 mg
Sodium: 251 mg
Sugars: .5 g
Fiber: <1 g
Calories: 111
Carbs: 4 g
Protein: 10 g
Fat: 5.5 g
Cholesterol: 24 mg
Sodium: 251 mg
Sugars: .5 g
Fiber: <1 g
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