Confetti salmon cakes

Preparation time: 20 minutes

 

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
  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

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

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