Ingredients

1 pound cooked salmon or 1 can (16 ounces) red or pink salmon

1 cold cooked potato, peeled

1/3 cup finely diced red bell pepper

1/3 cup diced red onion

1 tablespoon finely minced fresh basil

2 soda crackers, crushed (with unsalted tops)

1 teaspoon Worcestershire sauce

cup egg substitute (or 6 egg whites)

1 teaspoon (or less) Lite Salt (omit if using canned salmon)

teaspoon pepper

Directions

  Skin and bone salmon and flake into a large bowl. Grate cold potato (should measure 1 cup) and add to salmon with bell pepper, onion, basil, cracker crumbs and Worcestershire sauce. Toss to combine. Add egg substitute, Lite Salt and pepper and mix well.

  Form salmon mixture into 6 cakes, using about cup per cake. Spray a large skillet with nonstick cooking spray and heat to medium. Cook the salmon cakes until golden brown, about 3 minutes per side. Serve on a toasted bun with Tartar Sauce or alone with other side dishes.