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Preparation time: 10 minutes
2 cans (6 ounces each) pink salmon canned in water, well-drained
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
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