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Ingredientes
- 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
Direcciones
- 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 Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 2 servings | |
| Calories 447 | |
| Calories from Fat 148 | 33% |
| Total Fat 16.4g | 21% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 402mg | 134% |
| Sodium 1017mg | 42% |
| Potassium 1087mg | 31% |
| Total Carbs 13.38g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.95g | 1% |
| Protein 62.23g | 100% |
