Salmon Cakes with Caper Mayonnaise

Enjoy these tender salmon cakes with creamy, zesty caper mayo.

SERVINGS: 4 servings

CARB GRAMS PER SERVING: 11

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addicted19471 says:

can u use canned salmon?

Nutrition Facts Per Serving:

Servings: 4 servings
Calories306
Total Fat (g)17
Saturated Fat (g)3
Cholesterol (mg)71
Sodium (mg)570
Carbohydrate (g)11
Fiber (g)1
Protein (g)24
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.).5
Lean Meat (d.e.)3
Fat (d.e.)2

1	egg white, beaten
2	tablespoonschopped green onion
1	tablespoonlemon juice
1	tablespoonDijon-style mustard
1/4	teaspoonsalt
1/4	teaspoonground black pepper
14	to 16 ouncescooked salmon, flaked
1/2	cupcrushed saltine crackers with unsalted tops (about 14 crackers)
	Nonstick cooking spray
	Caper Mayonnaise
	Finely shredded lemon peel (optional)

1. In a medium bowl, combine egg white, green onion, lemon juice, Dijon-style mustard, salt, and pepper. Add salmon and crushed crackers; mix well.

2. Form salmon mixture into four 3-inch patties, each about 1 inch thick. Lightly coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Carefully add salmon patties. Cook about 8 minutes or until golden brown and heated through, turning once.

3. Serve salmon cakes with Caper Mayonnaise. If desired, garnish with lemon peel. Makes 4 servings (1 cake each)

Caper Mayonnaise: In a small bowl, stir together 1/4 cup light mayonnaise, 2 teaspoons drained capers, 1 teaspoon lemon juice, and 1/4 teaspoon ground black pepper. Stir in 3 to 4 teaspoons fat-free milk to make drizzling consistency.