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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Parade Magazine Ingredients:
1 15-oz can salmon , drained |
1/2 cup onion, finely diced |
1/2 cup celery, finely diced |
1/2 cup light mayonnaise |
1 tbsp dijon mustard |
1 tbsp capers, drained |
1 tsp lemon juice |
1/2 tsp worcestershire sauce |
1 tsp paprika |
1/2 tsp tabasco sauce |
1 egg |
2 ounces (1 cup) crackers, crushed |
2 tbsps low-fat margarine |
2 tbsps canola oil |
Directions:
1. Mix together the salmon, onion, and celery.
2. In another bowl, combine the mayonnaise, mustard, capers, lemon juice, Worcestershire sauce, and Tabasco, and fold into the salmon mixture.
3. Beat egg and fold into the salmon mixture along with enough of the cracker crumbs to hold the mixture together.
4. Melt margarine in skillet, add canola oil.
5. Cook salmon cakes about 3 to 4 minutes per side, until nicely browned.
6. Serve with plain yogurt, flavored with lemon juice, parsley, and tarragon.
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