Scrumptious Salmon Cakes

Whether you use canned salmon or left over one, this recipe will surely become one of your family's favorite!

Ingredients:

3 ounces salmon, canned in water
2 tablespoon green onion, chopped
2 tablespoon red bell pepper, chopped
2 tablespoon sour cream
2 tablespoon lemon juice
1/8 teaspoon black pepper
6 crackers, whole wheat
1 tablespoon liquid-egg substitute
1/8 teaspoon thyme, ground

Directions:

1. Use canned salmon (drained), salmon in a pouch, or leftover cooked salmon.
2. Wash and finely chop green onion and bell pepper.
3. In a medium bowl, gently flake salmon.
4. Stir in 2 tablespoons of the chopped red pepper, green onion, 1 tablespoon of the sour cream, 1 tablespoon of the lemon juice, and black pepper.
5. Place 4 crackers in a food processor or blender and pulse to make crumbs.
6. Add cracker crumbs and egg substitute to salmon mixture, mixing thoroughly to combine.
7. Divide and form mixture into 2 small balls, then flatten into cakes approximately 1/4-inch thick.
8. Saute´ cakes over medium-high heat in a skillet coated with non-stick cooking spray until golden brown on both sides.

For lemon-herb sauce:

1. Mix together remaining 1 tablespoon of sour cream, remaining 1 tablespoon of lemon juice, and thyme
2. Drizzle over salmon cakes