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Ingredients20 m servings 235 cals
Original recipe yields 6 servings
- Mix salmon, tuna, bread crumbs, yogurt, egg, ketchup, onion, and dill together in a bowl. Form mixture into 6 patties.
- Spray a skillet with cooking spray and heat over medium-high heat. Cook fish cakes in hot skillet, turning once, until cooked through and lightly browned on each side, 5 to 10 minutes.
- Cook's Note:
- You can substitute reduced-fat mayonnaise, or a combination of nonfat yogurt and reduced-fat mayonnaise for the yogurt, if desired.
Per Serving: 235 calories; 7.5 g fat; 14 g carbohydrates; 28.1 g protein; 88 mg cholesterol; 527 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very easy to make and tasty too! I added chopped spinach to these and they came out nice. Only used 1/4 cup of yogurt and they were not dry at all.