Salmon Cakes Too!

salmon cakes

Prep. 5 min.            Total 27 min.   Makes 6 servings

What you need
    1 can (14.7 oz.) salmon, drained, skin and bones discarded
    1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
    1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
    3/4 cup water
    2 green onions, sliced
    1/3 cup real mayonnaise
    1 Tbsp. lemon juice

Make it
Mix all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
Heat large nonstick skillet on medium heat. Add patties in batches.
Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.


Salmon Cakes With Creamed Peas

Salmon Cakes
16 oz. can salmon, drained and flaked, reserving 1/4 cup liquid
1 cup Hungry JackMashed Potato Flakes
1/4 cup finely chopped onion
2 tablespoons lemon juice
1/4 teaspoon pepper
2 eggs, slightly beaten

Creamed Peas
2 tablespoons butter
2 tablespoon flour
1/2 teaspoon dill weed
1/4 teaspoon salt
dash pepper
3/4 cup milk
17-oz. can sweet peas, drained

Heat oven to 350˚F. Grease 8 muffin cups. Combine all salmon cake ingredients; mix well. Press firmly into muffin cups. Bake at 350˚F. for 30 to 35 minutes.

In medium saucepan, melt butter. Stir in flour, dill weed, salt and pepper; cook until smooth and bubbly. Gradually add milk and reserved salmon liquid. Cook until mixture boils and thickens, stirring constantly. Stir in peas and heat until hot. Serve over salmon cakes.

4 servings.

Another salmon suggestion:

Northwest Salmon Soup