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Ginger-Salmon Cake Sandwiches
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Ginger-Salmon Cake Sandwiches

30 Min(s)
30 Min(s) Prep
Panko crumb-coated salmon cakes are the crispy, delicious start to these awesome sandwiches.
What You Need
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5 servings
Original recipe yields 5 servings
2 pkg. (5 oz. each) boneless skinless pink salmon. drained, flaked
1/4 cup minced gingerroot
1/4 cup finely chopped shallot s
2 Tbsp. finely chopped fresh chives
1 egg, beaten
1-1/4 cups panko bread crumbs, divided
2 Tbsp. butter
1-1/4 cups coleslaw
1/4 tsp. hot pepper sauce
5 brioche sandwich roll s, split, toasted
1/3 cup (1/3 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
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Let's Make It
1
Combine first 5 ingredients in medium bowl. Add 2/3 cup bread crumbs; mix well. Shape into 5 (1/2-inch-thick) patties; coat with remaining bread crumbs.
2
Melt butter in large skillet on medium heat. Add salmon patties; cook 1 to 2 min. on each side or until golden brown on both sides.
3
Combine coleslaw and hot sauce. Spread cut sides of rolls with reduced-fat cream cheese. Fill with salmon cakes and coleslaw mixture.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Lite Dressing.
Tip 2
Substitute
Prepare using your favorite sandwich rolls.
Nutrition
Calories
630
Calories From Fat
0
% Daily Value*
Total Fat 32g
41%
Saturated Fat 17g
85%
Trans Fat 0g
Cholesterol 260mg
87%
Sodium 410mg
18%
Total Carbohydrates 62g
23%
Dietary Fibers 2g
7%
Sugars 9g
18%
Protein 24g
48%
Vitamin A
30%
Vitamin C
20%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
5 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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