Muffin Tin Salmon Cakes

Total Time: 30 minutes

Yield: 8-10 salmon cakes

Source: Taste of Home newsletter

Ingredients:

• 1 can (14 3/4 oz) salmon, drained with skin and bones removed
• 1 1/2 cup soft whole wheat bread crumbs (I used the heel and one slice of bread)
• 1/2 cup sweet red pepper, chopped fine
• 1/2 cup egg substitute (I used 2 eggs)
• 3 green onions, thinly sliced (I used 1/2 an onion, finely chopped)
• 1/4 cup celery, chopped fine
• 1/4 cup fresh cilantro, minced (I used a small amount of dried)
• 3 Tbsp mayonnaise
• 1 Tbsp lemon juice
• 1 garlic clove, minced
• a few dashes hot pepper sauce, more if desired
• Sauce
• 2 Tbsp mayonnaise
• 1/4 tsp capers, drained
• 1/4 tsp dried dill weed
• a dash of lemon juice

Steps:

1. In a large bowl combine the first 11 ingredients.

2. Spray muffin tins with cooking spray.
3. Use 1/3 cup salmon mixture for each muffin tin. (The recipe says 8, but I filled 10 muffin tins). Put water in any unfilled tins.

4. Bake at 425°F for 10-15 minutes, or until a thermometer reads 160°F.

5. While the cakes are baking, combine the sauce ingredients in a small bowl.

6. Serve the cakes with some sauce on the top.
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7. Nutritional Facts: 2 salmon cakes with 1 1/2 teaspoons of sauce = 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbs, 3 g fiber, 28 g protein.

Sounds good...and with less fat than when frying. I never thought of adding chopped celery to salmon cakes. Should be quite tasty. Thanks.