Yield: 8 Patties
| Measure | Ingredient |
|---|---|
| 2 cans | [7 1/2 oz] salmon |
| ½ cup | Breadcrumbs |
| 2 \N | Egg whites |
| 2 cloves | Garlic; minced |
| 2 tablespoons | Fresh parsley; finely chopped or |
| 2 teaspoons | Dried parsley |
| 1 teaspoon | Thyme |
| 1 teaspoon | Sage |
| ½ teaspoon | Marjoram |
| ½ teaspoon | Salt |
| ¼ teaspoon | Fresh ground pepper |
| ¾ teaspoon | Crushed hot red pepper |
| \N \N | Nonstick cooking spray |
Combine all ingredients and form into 8 patties. "Fry" in a Teflon pan coated with nonstick cooking spray until brown and crisp on both sides, about 20 min. Add a little water during cooking if patties begin to stick.
Variation: Add chopped onions and mushrooms and shape into one meatloaf and bake.
Per single patty serving: 2.7 g fat, 0.7 g saturated fat, 28 mg chol., and 221 mg salt.
Source: One Meal At A Time by Martin Katahn. Posted by: Jim Weller