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Ingredients
- 16 ounce. can salmon, liquid removed & flaked, reserving 1/4 c. liquid
- 1 c. mashed potato flakes
- 1/4 c. finely minced onion
- 2 tbsp. lemon juice
- 1/4 teaspoon pepper
- 2 Large eggs, slightly beaten
Directions
- Heat oven to 350 degrees. Grease 8 muffin c.. Combine all salmon cake ingredients; mix well. Press firmly into muffin c.. Bake at 350 degrees for 30-35 min.
- In medium saucepan, heat butter. Stir in flour, dillweed, salt and pepper; cook till smooth and bubbly. Gradually add in lowfat milk and reserved salmon liquid. Cook till mix boils and thickens, stirring constantly. Stir in peas and heat till warm. Serve over salmon cakes. 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 751g | |
| Calories 894 | |
| Calories from Fat 295 | 33% |
| Total Fat 32.81g | 41% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 805mg | 268% |
| Sodium 2035mg | 85% |
| Potassium 2174mg | 62% |
| Total Carbs 26.75g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.9g | 3% |
| Protein 124.45g | 199% |
