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Zucchini-Salmon Cakes

1 Hr(s)
30 Min(s) Prep
30 Min(s) Cook
Healthy Living
Taste these yummy Zucchini-Salmon Cakes! Enjoy the patties by themselves or pair with a bun and lettuce for a juicy salmon burger.
What You Need
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6 servings
Original recipe yields 6 servings
2 cans (5 oz. each) boneless skinless pink salmon, drained, flaked
3/4 cup shredded zucchini
1/2 cup dry bread crumbs
1 Tbsp. GREY POUPON Dijon Mustard
2 tsp. salt-free lemon pepper seasoning
1 egg, beaten
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise, divided
1 clove garlic, minced, divided
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Let's Make It
1
Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
2
Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
3
Mix remaining mayo and garlic until blended. Serve with salmon cakes.
Kitchen Tips
Tip 1
Make Ahead
The salmon mixture can be shaped into patties ahead of time. Refrigerate up to 24 hours before cooking as directed.
Tip 2
Substitute
Substitute canned tuna for the salmon.
Tip 3
Food Facts
Boneless skinless salmon also comes in 5-oz. pouches. If using the pouch product, you do not need to drain it before using as directed.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 390mg
17%
Total Carbohydrates 9g
3%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 11g
22%
Vitamin A
2%
Vitamin C
2%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 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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