Yield: 1 servings
|½ cup||Low Calorie Dill Dip|
|3 tablespoons||Light cream cheese, softened|
|2 \N||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)|
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