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Salmon patties

Preparation time: 10 minutes
Cooking time: 6–8 minutes

2 cans (6 ounces each) pink salmon canned in water, well-drained
1/4 cup fine, dry bread crumbs
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 dashes black pepper
1/2 cup liquid egg substitute
1 tablespoon skim milk
Cooking spray

Place drained salmon in a large bowl and flake with a fork. Add bread crumbs, onion powder, garlic powder, black pepper, egg substitute, and milk; stir to mix well. Heat a large, nonstick skillet over medium heat, then coat liberally with cooking spray. Shape salmon mixture into 7 patties using a scant 1/4 cup salmon mixture for each, making the patties 3 inches wide and approximately 1/2 inch thick. Cook 3–4 minutes, or until golden brown on the bottom. Recoat skillet with cooking spray as needed. Carefully turn patties over with a large spatula and continue cooking an additional 3–4 minutes, or until golden brown and cooked through.

Yield: 7 patties
Serving size: 1 patty

Nutrition Facts

Per Serving:
  Calories: 96
  Carbohydrate: 3 g
  Protein: 12 g
  Fat: 4 g
  Saturated fat: 1 g
  Cholesterol: 27 mg
  Sodium: 97 mg
  Fiber: <1 g
 
  Exchanges per serving: 2 lean meat
  Carbohydrate choices: 0

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