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Zucchini-Salmon Cakes
Zucchini-Salmon Cakes

Zucchini-Salmon Cakes

3 Review(s)
Cook Minutes 1 Hr
Prep : 30 Min Cook: 30 Min
Our Zucchini-Salmon Cakes are perfect for when you have just 30 minutes to make something delicious for dinner. These fish cakes use pantry ingredients and (surprise!) fresh zucchini.
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4 Servings
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 (150 g each) boneless skinless pink salmon, drained, flaked
3/4 cup shredded zucchini
1/2 cup dry bread crumbs
1 Tbsp. Heinz Dijon Mustard
2 tsp. salt-free lemon pepper seasoning
1 egg, beaten
1/2 cup Miracle Whip made with Olive Oil Spread*, divided
1 clove garlic, minced, divided
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Step 1
Combine first 6 ingredients in medium bowl. Add half each of the Miracle Whip and garlic; mix well. Shape into 8 (1/2-inch-thick) patties. Refrigerate 30 min.
Step 2
Cook patties, in batches, in large nonstick skillet on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
Step 3
Mix remaining Miracle Whip and garlic until blended. Serve with salmon cakes.
Kraft Kitchen Tips!
Make Ahead
The salmon mixture can be shaped into patties ahead of time. Refrigerate up to 24 hours before cooking as directed.
Substitute canned tuna for the salmon.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 2 g
10 %
Cholesterol 120 mg
Sodium 740 mg
31 %
Carbohydrate 16 g
Fibre 1 g
Sugars 4 g
Protein 22 g
Vitamin A
4 %
Vitamin C
6 %
8 %
10 %
4 servings, 2 salmon cakes (132 g) and 1 Tbsp. sauce (15 mL) 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.
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