- 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 calories, Carbohydrates: 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.
Tami Ross is a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.