Zucchini-Salmon Cakes

60 4 servings, 2 salmon cakes (132 g) and 1 Tbsp. sauce (15 mL) each
Recipe By
Reviews
Prep Time
30
min.
Total Time
1
hr.
Servings

4 servings, 2 salmon cakes (132 g) and 1 Tbsp. sauce (15 mL) each

Our Zucchini-Salmon Cakes are perfect for when you have just 30 minutes to make something delicious for dinner. These fish cakes use pantry ingredients and (surprise!) fresh zucchini.

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What You Need

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Make It

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  • Combine first 6 ingredients in medium bowl. Add half each of the Miracle Whip and garlic; mix well. Shape into 8 (1/2-inch-thick) patties. Refrigerate 30 min.
  • Cook patties, in batches, in large nonstick skillet on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
  • Mix remaining Miracle Whip and garlic until blended. Serve with salmon cakes.
*Made with a blend of oils including olive, canola, and soybean oil.

Make Ahead

The salmon mixture can be shaped into patties ahead of time. Refrigerate up to 24 hours before cooking as directed.

Substitute

Substitute canned tuna for the salmon.

Servings

  • 4 servings, 2 salmon cakes (132 g) and 1 Tbsp. sauce (15 mL) each

Nutritional Information

Serving Size 4 servings, 2 salmon cakes (132 g) and 1 Tbsp. sauce (15 mL) each
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 12g
Saturated fat 2g
Cholesterol 120mg
Sodium 740mg
Carbohydrate 16g
Dietary fibre 1g
Sugars 4g
Protein 22g
   
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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