Salmon Cakes
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: easy
2 pouches (5 oz each) skinless boneless pink salmon
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
1 cup baby spinach leaves, coarsely chopped
1 egg
1/2 cup dry seasoned bread crumbs
2 tablespoons canola oil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 41 mg | 4% |
Carbohydrate | 10 g | 3% |
Cholesterol | 46 mg | 15% |
Total Fat | 7 g | 10% |
Iron | 1 mg | 7% |
Calories | 147 kcal | 7% |
Sodium | 464 mg | 19% |
Protein | 11 g | 21% |
Saturated Fat | 1 g | 4% |
Sugars | 2 g | 0 |
Vitamin C | 6 mg | 10% |
Combine all ingredients, except oil, in medium bowl. Shape mixture into 6 patties, about 1/2-inch thick.
Heat oil in large nonstick skillet over medium heat. Cook patties 4 to 5 minutes or until browned. Turn carefully and cook 4 to 5 minutes more or until cooked through. Drain on paper towels.
Salmon Cakes