1 lb. salmon, chopped into small pieces
1 tsp. Italian seasoning
3 Tbsp. plain nonfat greek yogurt
1/2 c. corn
2 eggs, beaten
1 c. bread crumbs, panko
1 Tbsp. olive oil
Chop salmon into small pieces and combine in a bowl with corn, yogurt, 1/2 of the beaten egg, and Italian seasoning.
Place the breadcrumbs and beaten egg in two separate shallow bowls.
Take small handfuls of the salmon mixture and form it into approximately 6 balls.
Roll each ball in egg then in the breadcrumbs and then press the cakes through your favorite holiday shaped cookie cutter. Refrigerate for a minimum of one hour.
To cook the fish cakes, heat the olive oil in a large nonstick sauté pan over Medium-High heat. Cook 3 minutes per side. Serve immediately.
Calories: 270, Total Fat: 13g, Saturated Fat: 2.5g, Sodium: 210mg, Carbohydrates: 18g, Dietary Fiber: 1g, Protein: 20g