Salmon Cakes - cooking recipe

Ingredients

3/4 c. plain bread crumbs
1/4 c. finely chopped onion
1 Tbsp. Dijon mustard
1 (14 3/4 oz.) can salmon, drained, skin and bones removed, flaked
1/4 c. finely chopped celery
1/4 c. nonfat sour cream
1 egg white, beaten
1 (4.5 oz.) can chopped green chilies, drained

Preparation

In a large bowl, combine all ingredients; mix well. Cover and refrigerate 10 minutes or until slightly firm. Shape mixture into 4 patties about 3/4 inch thick. Spray 12 inch nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add patties; cook 6 to 8 minutes or until golden brown, turning once. If desired, serve with additional nonfat sour cream.