Muffin Tin Salmon Cakes
Gold Post Medal for All Time! 677 Posts
February 15, 2016
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.
Gold Post Medal for All Time! 523 Posts
June 26, 20160 found this helpful
Sounds good...and with less fat than when frying. I never thought of adding chopped celery to salmon cakes. Should be quite tasty. Thanks.
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