 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Salmon cakes with green chilies topped with lemon herb mayo. Make these in the morning and they are ready for a fast dinner. Ingredients:
3/4 cup plain breadcrumbs |
1/4 cup finely chopped celery |
1/4 cup finely chopped onion |
1/4 cup sour cream |
1 tablespoon dijon mustard |
1 egg white, beaten |
1 (14 ounce) canned salmon, drained (water packed) |
1 (4 1/2 ounce) can chopped green chilies, drained |
Directions:
1. In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
2. In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
3. Shape mixture into 4 patties, about 3/4 inch thick.
4. Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
5. Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
6. 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.
|
|