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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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A spicy spin on a old favorite salmon cakes Ingredients:
1 sm. zucchini |
1 c. carrot |
1 (7 3/4 oz.) can salmon, drained & flaked |
1 1/2 c. white bread, cubed |
2 tsp. grated onion |
2/3 cups chopped jalapeno peppers |
1/4 tsp. salt |
1/8 tsp. pepper |
1 egg |
2 tbsp. salad oil |
3 tbsp. mayonnaise |
3/4 tsp. prepared mustard |
lemon wedges (opt.) |
Directions:
1. Finely slice zucchini and carrot; pat dry with paper towels. In bowl mix zucchini and carrot and next 7 igredients, shape into round cakes. Brown in skillet with salad oil until nicely browned on both sides, 8 to 10 minutes. Serve with topping made by mixing mayonnaise and mustard. Lemon wedges can be served if desired
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