Salmon Cakes

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Prep:

Salmon cakes with green chilies topped with lemon herb mayo. Make these in the morning and they are ready for a fast dinner.

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Ingredients [?]

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  • add   1 (4 1/2 ounce) can chopped green chilies
  • add   1 egg white
  • add   1/4 cup sour cream
  • add   1/4 cup finely chopped celery
  • add   1/4 cup finely chopped onions
  • add   1 (14 ounce) canned salmon, drained (WATER PACKED)
  • add   3/4 cup plain breadcrumbs
  • add   1 tablespoon Dijon mustard

Instructions

  1. In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
  2. In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
  3. Shape mixture into 4 patties, about 3/4 inch thick.
  4. Spray skillet with nonstick cooking spray.Heat over medium high heat cook 6-8 minutes.
  5. Serve with salsa, cocktail or tartar sauce or lemon herb mayo:.
  6. 3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish1/2 tsp thyme2 tbsp melted butter, cooled.