Salmon Cakes

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2 pouches (6 oz each) skinless boneless pink salmon

1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained

1 cup baby spinach leaves, coarsely chopped

1/4 cup Egg Beaters® Original

1/2 cup dry seasoned bread crumbs

2 tablespoons Pure Wesson® Canola Oil

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