Salmon Cakes

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  • 2 egg whites
  • ¼ cup reduced-fat mayonnaise
  • ¼ cup roasted red pepper (in a jar), patted dry and chopped fine
  • 1 teaspoon lemon juice
  • ½ teaspoon dried thyme, crushed
  • 2 small cans salmon, drained, patted dry and chopped
  • 1 cup whole-wheat bread crumbs
  1. In a medium bowl, whisk the egg whites. Stir in the mayonnaise, pepper, lemon juice and thyme.
  2. Add the salmon and bread crumbs and gently toss until well blended.
  3. Shape the mixture into 4 cakes and place on a parchment-lined baking sheet. Chill, uncovered, for at least 30 minutes.
  4. Heat a nonstick skillet coated with cooking spray over medium heat.  Place the cakes in the skillet and cook; turning once, for about 6 minutes or until browned and crisp.


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