Salmon Cakes

Flavorful salmon blended with seasoned tomatoes and spinach makes a colorful salmon cake

Hands On: 25 | Total: 25 | Makes: 6 servings (1 salmon cake each)

Ingredients:

  • 2 pouches (6 oz each) skinless boneless pink salmon
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
  • 1 cup baby spinach leaves, coarsely chopped
  • 1/4 cup Egg Beaters® Original
  • 1/2 cup dry seasoned bread crumbs
  • 2 tablespoons Pure Wesson® Canola Oil

Directions

  1. Combine all ingredients, except oil, in medium bowl. Shape mixture into 6 patties, about 1/2-inch thick.
  2. Heat oil in large nonstick skillet over medium heat. Cook salmon cakes 4 to 5 minutes or until browned. Turn carefully and cook 4 to 5 minutes more or until cooked through.