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Ingredientes
- 2 c. canned salmon
- 1 egg, beaten
- Salmon liquid plus sufficient lowfat milk to equal 3/4 c.
- 1 c. cracker crumbs
- 1 tbsp. lemon juice
- 1/4 c. minced onion
- Salt and pepper
- 1 can cream of mushroom soup
Direcciones
- Combine salmon and egg. stir in remaining ingredients except soup. Mix well. Spoon mix into greased cupcake or possibly muffin pan. Bake at 350 degrees for 30 min. Remove from pan. Spoon heated mushroom soup over each salmon cake. Garnish with parsley. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 110 | 36% |
| Total Fat 12.27g | 15% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 676mg | 28% |
| Potassium 440mg | 13% |
| Total Carbs 19.74g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.17g | 1% |
| Protein 28.53g | 46% |
