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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Quick for lunch, top a salad, stuff in a pita. Ingredients:
12 oz. salmon, pink, canned |
28 g hellmann's light mayonnaise (2 tbsp) |
2 tbsp capers |
2 tsp classic dijon mustard |
1/4 cup bread crumbs |
1 egg |
Directions:
1. Drain salmon, place in bowl. Add breadcrumbs, toss to separate chunks of fish.
2. Add mayonnais, mustard & capers, stir gently. Beat egg and stir into salmon mixture. Don't overmix, but make sure everything is well moistened.
3. Form patties about 1/2 thick, 2 in diameter (a little over a large tablespoon). There should be around 8.
4. Preheat a nonstick small skillet over medium high heat. Brush lightly or spritz with oil. Place 4 patties in hot pan.
5. Cook a couple minutes on one side and GENTLY turn over. The patties should firm up and brown. Use the spatula to push any broken pieces back together. Cook 2 more minutes and flip again. Patties should hold together and still be somewhat soft to the touch.
6. Remove from pan and place on a paper lined plate.
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