Baked Salmon Cakes: No Flipping!!!

Submitted by CookingBlues

"I love the fact I just scoop these into a muffin tin and put them in the oven: no frying in tons of oil, no flipping and worrying about them falling part. Also, pretty cheap since this recipe is for canned salmon, which I always have on hand. A friend of mine found these on the Taste of Home website (published in Healthy Cooking February/March 2010, p53), and sent them to me after she raved about them. A simple and healthy entree that goes great with steamed veggies and some rice. One serving is 2 muffins."

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 8 cakes
• Serves: 4

ingredients

• 418.15 g can salmon, drained, bones and skin removed
• 354.88 ml whole wheat bread crumbs, soft
• 118.29 ml sweet red pepper, finely chopped
• 118.29 ml egg substitute
• 3 green onions, thinly sliced
• 59.14 ml celery, finely chopped
• 59.14 ml fresh cilantro, minced
• 44.37 ml fat-free mayonnaise
• 14.79 ml lemon juice
• 1 garlic clove, minced
• 0.61-1.23 ml hot pepper sauce

• SAUCE

• 29.58 ml fat-free mayonnaise
• 1.23 ml capers, drained and chopped
• 1.23 ml dill weed, fresh
• 0.25 ml lemon juice

directions

1. In a large bowl, combine the first 11 ingredients. To make the soft bread crumbs: put pieces of whole wheat bread in a food processor and pulse.
2. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. I use a scooper for quick and easy prep.
3. Bake at 425° for 15-20 minutes or until a meat thermometer reads 160°.
4. Meanwhile, combine the sauce ingredients and set aside. Serve with salmon.

Reviews

[dgpat]

I REALLY liked this recipe!!! Made some changes (leftover mashed potatoes for 2/3 of the mayo, no peppers, some corn, homemade ritz cracker crumbs, a tad of chopped fresh parsley and spinach) but, the taste and ease of preparation were GREAT!!! I would imagine this would be good with tuna also, or even some leftover chicken~~~!!! THANKS!!