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