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Salmon Cakes




Source of Recipe


Debi Hopkins


List of Ingredients




15 oz drained can Pink Salmon
1 piece of Ezekiel bread; crumbled
2 lg. eggs
3 green onions thinly sliced
3 Tbsp of minced garlic
3 Tbsp minced parsley
2 Tbsp minced Jalapeno
1 Tbsp Dijon
about 4 Tbsp of butter
pinch of rosemary, paprika and thyme
salt and pepper to taste



Recipe



Sauté green onions, parsley and garlic in Tbsp of butter

Allow to cool a bit. then mix everything but remaining butter, together
thoroughly.

Pat out small cakes. I made 15 of them. Put in the fridge for a couple
hours so they don't crumble when you fry them.

Fry them in remaining butter.

For each cake-
Calories-96
fat 7
Carbs 2
fiber .5
Protein 7