Salmon Cakes with Brown Rice, Salad and Fruit



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4 ounce canned salmon
1 med Italian plum tomatoes
1/4 teaspoon garlic powder
1/4 teaspoon oregano
2 tablespoon low sodium breadcrumbs
2 tablespoon fresh parsley
1 med egg white
1/4 teaspoon crushed red pepper flakes
1/2 small onion
2/3 tablespoon fresh lemon juice
1/3 tablespoon olive oil


Rinse, drain and flake the salmon into a mixing bowl. Chop the onion, tomato and parsley, set aside. Mix all ingredients except tomato and shape the mixture into one or two patties, depending on desired size. Heat oil in a nonstick skillet over medium high heat and cook patties for about 3 to 4 minutes on each side until golden brown. Serve topped with chopped tomato and rice on the side.

Created date

June 2004

Nutritional Information

Calories 549
Protein 36 g
Carbohydrate 66 g
Fat 16 g
Satfat 3 g
Sodium 508 mg
Fiber 10 g
Sugars 19 g
Cholesterol 80 mg