Canned salmon delivers delicious results in these skillet-browned Salmon Cakes. Served with a crisp green salad, these salmon cakes make a nice lunch or light supper.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cans (213 g each) salmon, drained, skin and bones discarded
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1 cup Cracker Barrel Shredded Mozzarella Cheese
3/4 cup water
2 green onions, sliced
1/4 cup Miracle Whip Original Spread
1 Tbsp. lemon juice
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How do I make it ?
Mix all ingredients. Shape into 8 patties, using about 1/2 cup stuffing mixture for each patty. Refrigerate 10 min.
Heat large nonstick skillet on medium heat. Add patties to skillet in batches.
Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.
Kraft Kitchen Tips!
Patties can be shaped ahead of time. Refrigerate up to 24 hours before cooking as directed.
Serve with Kraft Tartar Sauce.
Prepare using Stove Top Lower Sodium Stuffing Mix for Chicken, Cracker Barrel Shredded Part Skim Mozzarella Cheese and Miracle Whip Calorie-Wise Dressing.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
Cholesterol 95 mg
Sodium 1160 mg
Carbohydrate 27 g
Fibre 2 g
Sugars 4 g
Protein 31 g
Makes 4 servings, 2 salmon cakes (200 g) each.
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.