Friday, August 8, 2014
baked salmon patties
I've been going strong eating like a saint for over a month. I indulged for lunch by having a couple of these baked salmon patties with some petite peas, apple slices and a glass of milk. These were great- crispy on the outside and creamy in the middle. I'll make these again for sure.
baked salmon patties (Fill Up To Slim Down by Edward B. Diethrich, M.D., and Jyl Steinback)
2 (6 ounce) cans salmon, drained
1 cup corn flake crumbs, divided (I used low fat Triscuits, broken up)
1 tablespoon nonfat sour cream
2 tablespoons lemon juice
2 egg whites
1/2 teaspoon onion powder
1/2 teaspoon mustard
3/4 teaspoons garlic powder
Preheat the oven to 350. Line a baking sheet with foil and spray with cooking spray. Combine the salmon, 1/4 cup corn flake crumbs, sour cream, lemon juice, egg whites, onion powder and mustard in a medium bowl; mix until the ingredients are blended. Shape into 4 patties. Combine the remaining 3/4 cup of crumbs and garlic powder in a zip-lock bag; shake until mixed. Place the crumbs on a plate. Place one salmon patty on top of the crumbs and flip over to coat both sides. Place breaded patties on the baking sheet. Bake for 20 to 25 minutes until lightly browned and crisp.
226 calories, 5g fat, 18g carbs, 24g protein
exchanges: 3 lean meat, 1 starch