salmon patties
- Categories
- Seafood
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Low Calorie Dill Dip |
| 3 tablespoons | Light cream cheese, softened |
| 2 | 6 ounce cans skinless, boneless pink salmon, drained |
| 1 cup | Shredded carrot |
| 1 cup | Finely chopped celery |
| ⅓ cup | Finely chopped green pepper |
| ⅓ cup | Fine dry bread crumbs |
| ⅓ cup | Unprocessed wheat bran (Miller's bran) |
| 1 | Egg |
Each patty has 140 calories and six grams fat.
% Stir together Dill Dip and softened cream cheese. Stir in salmon, carrot, celery and green pepper.
% Form the salmon mixture into patties, using about 'h cup mixture for each patty.
% Stir together bread crumbs and wheat bran. In another bowl, slightly beat the egg. Dip patties, on both sides, in egg then in crumb mixture.
% Place patties on unheated rack of broiler pan. Broil about 4 inches from heat for 3 to 4 minutes per side or till golden. Makes eight 3-inch patties.
Note To make a sandwich or snack spread, make salmon mixture without cream cheese, and use I cup Dill Dip.
From the files of Al Rice, North Pole Alaska. Feb 1994
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