Fish

Salmon-Zuchinni cakes takes several minutes to prepare.

Salmon-Zuchinni cakes takes several minutes to cook.

Salmon-Zuchinni cakes makes 6 servings.

The ingredients for Salmon-Zuchinni cakes are:

10 oz Pink Salmon, Chicken of the Sea, skinless/boneless, chunk style in water
.75 cup, sliced Zucchini
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
4 tsp Grey Poupon Dijon Mustard
1 large Egg, fresh, whole, raw
9 tbsp *Kraft Mayo with Olive Oil (reduced fat mayonnaise)
1 serving Garlic (1 clove) (by AIRAMEI)

Here is how you make Salmon-Zuchinni cakes:

Combine first 6 ingredients in medium bowl. Add half each of the mayo & garlic; mix sell. Shape into 12 (1/2" thick) patties.Refrigerate 30 minutes.Cook patties in batches, in large non-stick skillet, sprayed w/cooking spray on medium heat 8 minutes. or until golden brown on both sides.Mix remaining mayo & garlic until blended.Serve over salmon cakes.Serving Size: 6 servings (2 each for serving)Number of Servings: 6Recipe submitted by SparkPeople user ELAINEKATH.

The nutritional information for Salmon-Zuchinni cakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 140.5

• Total Fat: 6.2 g
• Cholesterol: 47.7 mg
• Sodium: 391.8 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 0.5 g
• Protein: 12.6 g