1 can (15 ounces) red salmon packed in oil
1 tablespoon vegetable oil
1 medium onion, finely chopped
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
20 saltines, crushed
1 tablespoon minced fresh dill
1/2 teaspoon ground black pepper
1/4 cup skim milk
1 tablespoon lemon juice
1 egg white, beaten
Vegetable cooking spray
Drain and flake salmon, discarding large bones and skin. Set aside. In a medium saucepan, heat oil. Add onion and chopped peppers and sauté over medium heat until the vegetables begin to soften, about 5 minutes. Remove the pan from heat. Lightly stir in the salmon, saltines, dill, pepper, milk, and lemon juice. Add the egg white and mix gently. Form the salmon mixture into 6 even-sized patties. Spray a nonstick skillet with cooking spray. Carefully sauté patties about 3 minutes on each side until evenly browned and crusty, taking care not to break them or let them burn.
Serve patties immediately.
Yield: 6 patties
Preparation time: 20 minutes
Serving size:
1 patty
Nutrition Facts
Per Serving:
Calories:
210
Carbohydrate: 11 g
Protein:
17 g
Fat:
11 g
Saturated fat: 2 g
Sodium:
443 mg
Fiber:
2 g
Calcium:
152 mg
Exchanges per serving: 2 medium-fat meat, 1 starch
Carbohydrate choices: 1