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Zucchini-Salmon Cakes 11-18 Recipe

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This recipe for Zucchini-Salmon Cakes 11-18 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (5 oz each) boneless skinless pink salmon, drained, flaked
3/4 cup shredded zucchini
1/2 cup dry bread crumbs
1 tbsp Dijon mustard
2 tsp salt-free lemon pepper seasoning
1 egg, beaten
1/2 cup Mayo w/ olive oil, divided
1 clove garlic, minced, divided
Directions:
Directions:
Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 patties (1/2" thick). Refrigerate 30 minutes.
Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 minutes or until golden brown on both sides, turning carefully after 4 minutes.
Mix remaining mayo and garlic until blended. Serve over salmon cakes.

(new, vegetarian)

 

 

 

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