Baked Salmon Cakes No Flipping
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.
Steps
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.
Place 1 / 3 cup salmon mixture into eight muffin cups coated with cooking spray.
I use a scooper for quick and easy prep.
Bake at 425 for 15-20 minutes or until a meat thermometer reads 160.
Meanwhile , combine the sauce ingredients and set aside.
Serve with salmon.
Ingredients
salmon, whole wheat bread crumbs, sweet red pepper, egg substitute, green onions, celery, fresh cilantro, fat-free mayonnaise, lemon juice, garlic clove, hot pepper sauce, capers, dill weed