Ingredients:

  • 1 can (15 oz./425 g) mixed vegetables, drained
  • 1 ½ cups (150 g) frozen mixed vegetables
  • 2 slices bread (or equivalent breadcrumbs)
  • ½ cup (120 ml) milk
  • 1 can (15 oz./425 g) salmon in juice
  • 2 large eggs
  • ½ cup (120 g) low-fat mayonnaise
  • 1 tbsp (15 ml) lemon juice
  • 1 dash onion powder
  • 1 dash black pepper

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Grease the 8-inch square baking dish and spread the drained mixed vegetables evenly in the bottom.
  3. In a mixing bowl, crumble the bread into small pieces and pour over the milk to soak.
  4. Add the salmon (with juice) to the bowl and gently mash the salmon with a fork, incorporating the soaked bread.
  5. Crack in the eggs and add the mayonnaise and lemon juice. Mix until well combined.
  6. Season the mixture with onion powder and pepper to taste.
  7. Spread the salmon mixture evenly over the layer of vegetables in the baking dish.
  8. Bake in the preheated oven for 30 minutes or until the top is set and lightly golden.
  9. Remove from oven and let rest for a few minutes before slicing into squares and serving.