This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Salmon Cakes/Patties/Burgers

  • 1 can (14.75 oz.) pink salmon, liquid drained
  • ½ cup very finely chopped onion
  • 2 tablespoons light mayonnaise
  • 1 teaspoon salt-free garlic and herb seasoning
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 large eggs, beaten
  • 3 cups homemade, soft whole-wheat breadcrumbs, divided
  • 1 tablespoon Mazola corn oil
  • Whole grain hamburger or slider buns
  • Romaine/leaf lettuce leaves

In a large bowl, combine salmon, onion, mayonnaise, garlic-herb seasoning, lemon juice and lemon zest. Lightly stir in beaten eggs and 1½ cups breadcrumbs. Place remaining 1½ cups breadcrumbs in shallow pie plate. Heat corn oil in large 12-inch skillet over medium heat. While oil heats, form salmon mixture into nine slider-size balls, each about 2½ ounces or 5 to 6 regular patty size, about 4 ounces each. Roll each ball in bread crumbs, patting together to form tighter ball. Slightly flatten each ball into patty, about ¾-inch thick. Place patties in skillet and cook about 3 to 4 minutes per side, until golden brown and heated throughout. Serve immediately on buns with romaine lettuce leaves.

Makes 5-6 patties/burgers or 8-9 mini size slider patties.

Recipe by culinary nutritionist Kim Galeaz, RDN, CD