Crispy baked salmon cakes served with reduced fat tartar sauce.
Makes 14 servings
INGREDIENTS:
1 lb baked salmon, flaked
1/2 Tablespoon olive oil
1/2 Tablespoon light butter
1 medium onion, finely diced
1 medium red bell pepper, finely diced
1 cup Panko breadcrumbs
2 large eggs, beaten
3 Tablespoons low-fat mayonnaise
1 tsp Worcestershire sauce
1 tsp garlic salt
1 tsp Old Bay seasoning
1/2 tsp ground black pepper
DIRECTIONS:
Bake salmon, flake and cool.
Sauté onions and peppers in olive oil and butter until soft.
Mix together flaked salmon, onions and peppers, breadcrumbs, eggs, mayonnaise, Worcestershire, and seasonings.
Using an ice cream scoop place golf ball size scoops onto a sprayed baking sheet and press into patties. Bake at 350 for 7 minutes, then flip and bake another 7 minutes.
To make lowfat tartar sauce, mix 1/2 cup lowfat mayonnaise with 1/4 cup dill relish.
Nutrition Information (does not include tartar sauce): 92 calories, 4g fat, 4.5g carb, 9g protein