Muffin Tin Salmon Cakes
Preparing a recipe in a muffin tin allows you to make nicely sized single servings. This is a page about muffin tin salmon cakes
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These salmon cakes are baked in muffin tins. They are moist, tasty and healthy. They freeze well for future meals, and go great in lunch boxes.
Total Time: 30 minutes
Yield: 8-10 salmon cakes
Source: Taste of Home newsletter
- 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
- 2 Tbsp mayonnaise
- 1/4 tsp capers, drained
- 1/4 tsp dried dill weed
- a dash of lemon juice
- In a large bowl combine the first 11 ingredients.
- Spray muffin tins with cooking spray.
- 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.
- Bake at 425°F for 10-15 minutes, or until a thermometer reads 160°F.
- While the cakes are baking, combine the sauce ingredients in a small bowl.
- Serve the cakes with some sauce on the top.
- 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.
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