Made with canned salmon, these patties are good hot or cold. I usually serve them on buns with slices of ripe tomato, sweet red onion, and red and green bell pepper. —Barbara Coston of Little Rock, Arkansas
- 2 slices whole wheat bread
- 12 fat-free pretzels
- 2 teaspoons Italian seasoning
- 2 teaspoons salt-free spicy seasoning blend
- 1/2 teaspoon pepper
- 1/2 cup egg substitute
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 1/2 cup finely chopped onion
- 1/3 cup finely chopped green pepper
- 1 tablespoon finely chopped jalapeno pepper
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Place the first five ingredients in a blender or food processor; cover and process until mixture resembles fine crumbs.
- In a bowl, combine the egg substitute, salmon, onion, green pepper, jalapeno, garlic and 1/2 cup crumb mixture. Shape into eight 1/2-in.-thick patties. Coat with remaining crumb mixture.
- In a large nonstick skillet over medium heat, cook patties in oil for 4-5 minutes on each side or until lightly browned. Yield: 4 servings.
Originally published as Spicy Salmon Patties in Light & Tasty October/November 2003, p27
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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