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Salmon Cakes with Roasted Red Peppers and Feta

Andie Mitchell
  • minutes
  • Serves 16

INGREDIENTS

2

Ez-open cans chicken of the sea pink salmon

1/4 tsp

Garlic powder

1/2

Lemon, Juice of

2

Scallions

1

Egg, large

1/3 cup

Rolled oats, old fashioned

12

Kalamata olives, pitted and finely chopped

1/4 tsp

Black pepper

1/2 cup

Red peppers, roasted

1/4 tsp

Salt

1/3 cup

Feta cheese