Subj: Katya's Salmon Patties
1 1/2 lb Salmon Fillets; skinless
2 tb Onion; finely chopped
2 tb Celery; finely chopped
2 tb Parsley; finely chopped
1/2 ts Ground Pepper
1/2 ts Dry Mustard Powder
1/4 ts Salt
1/16 ts Cayenne Pepper
4 Saltine Crackers; crushed
3 Egg Whites
8 sl Egg Bread; made into bread
2 oz Unsalted Butter; melted
3 Lemons; in wedges
Poach or grill the salmon fillets until the flesh
throughout. When cook, break fish into small pieces
carefully removing any bones.
Combine the salmon thoroughly with the onion, celery,
seasonings and crackers. Lightly whip the egg whites
then fold into the salmon mixture.
Shape into 12 equal patties about 3" in diameter
and 1/2" thick, then
coat both sides with the fresh bread crumbs. Place
on a greased
baking sheet. Spoon butter over each cake. Refrigerate
for 1 hour.
Adjust oven rack to upper third; preheat to 450F at
least 20 minutes
before baking. Bake the salmon cakes for about 8 minutes,
Serve salmon cakes with avocado slices, lemon wedges,
sprinkling of parsley.
Per Cake: Calories: 235, Protein: 15 g, Carbohydrate:
13 g, Fat: 14 g,
Saturated Fat: 4 g, Cholesterol: 49 mg, Sodium: 194
mg, Fiber: 2 g.
Source: San Francisco Chronicle
Typed by Katherine Smith