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Salmon: Chile Salmon Cakes

Source of Recipe

Pillsbury


List of Ingredients

3/4 cup plaini bread crumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup sour cream (can use nonfat)
1 tablespoon Dijon mustard
1 egg white, beaten
15 ounces canned salmon, drained, flaked (skin and bone removed)
4 ounces chopped green chiles, drained


Recipe

In large bowl, combine all ingredients; mix well. Cover and refrigerate 10 minutes or until slightly firm. shape mixture into 4 patties, about 3/4" thick. Spray 12 inch nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add patties; cook 6-8 minutes or until golden brown, turning once. If desired, serve with additional sour cream. Serves 4.