Spicy Tex-Mex Salmon Cakes
8 ounces salmon, drained and flaked
1 package Mexican-style cornbread mix
1 egg, beaten
1/4 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup cilantro, chopped
1/4 cup celery, chopped
1/2 cup sour cream: regular, low calorie, or fat free
Combine salmon meat, cornbread mix, egg, onion, bell pepper, cilantro, celery and sour cre
am in a large bowl.
Form salmon mixture into 8 salmon cakes.
Cover and refrigerate until ready to fry.
Heat a skillet for 3 minutes on medium-high heat.
Add 3 tablespoons canola oil or butter to hot skillet.
Fry 3 to 4 salmon cakes at a time for 3 minutes on each sid.
No Nutritional Information Available