Salmon Cakes - cooking recipe

Ingredients

3/4 cup plain breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup sour cream
1 tablespoon Dijon mustard
1 egg white, beaten
1 (14 ounce) canned salmon, drained (WATER PACKED)
1 (4 1/2 ounce) can chopped green chilies, drained

Preparation

In frying pan saute chopped celery and chopped onions for 5 minutes. Cool.
In large bowl combine all ingredients mix well and refridgerate for at least 10 minutes.
Shape mixture into 4 patties, about 3/4 inch thick.
Spray skillet with nonstick cooking spray. Heat over medium high heat cook 6-8 minutes.
Serve with salsa, cocktail or tartar sauce or lemon herb mayo:
3/4 cup mayo 1 tbsp fresh lemon juice 1 tbsp horseradish 1/2 tsp thyme 2 tbsp melted butter, cooled.