Warren's Salmon Cakes (L.F.)

By Bettybug

Ingredients

• 1 12-oz. can pink salmon
• 4 cherry tomatoes, cut in half
• 1/4 cucumber, seeded and thinly sliced
• 4 C salad greens (variety leaf lettuce, spinach, romaine)
• 1/3 C tomato juice or V8 juice, low-sodium
• 1 t extra virgin olive oil
• 1 T chopped fresh parsley
• 2 T chopped fresh chives
• 1/3 C seasoned croutons
• 1/4 C egg substitute
• Fresh ground black pepper

Preparation

Step 1

Combine ingredients in large bowl; mix with hands until even consistency. Spray cookie sheet with nonstick spray.
Bake on cookie sheet pan at 425 F. on one side until lightly brown. Turn cakes and bake until crispy brown.