ZUCCHINI-SALMON CAKES

Zucchini-Salmon Cakes image

Taste these yummy Zucchini-Salmon Cakes! Enjoy the patties by themselves or pair with a bun and lettuce for a juicy salmon burger.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 8

Previous Next

Ingredients

2 cans (5 oz. each) boneless skinless pink salmon, drained, flaked
3/4 cup shredded zucchini
1/2 cup dry bread crumbs
1 Tbsp. GREY POUPON Dijon Mustard
2 tsp. salt-free lemon pepper seasoning
1 egg, beaten
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, divided
1 clove garlic, minced, divided

Steps:

Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
Mix remaining mayo and garlic until blended. Serve with salmon cakes.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g