- 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. Serving size: 1 patty.
Nutrition Facts Per Serving:
Calories: 210, Carbohydrates: 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.
This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.