"The belly rules the mind."--Spanish Proverb

Zucchini-Salmon Cakes 11-18 Recipe

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This recipe for Zucchini-Salmon Cakes 11-18, by , is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kraft Food & Family Magazine

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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