Confetti salmon cakes

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Preparation time: 20 minutes.



Drain and flake salmon, discarding large bones and skin. Set aside. In a medium saucepan, heat oil. Add onion and chopped peppers and sauté over medium heat until the vegetables begin to soften, about 5 minutes. Remove the pan from heat. Lightly stir in the salmon, saltines, dill, pepper, milk, and lemon juice. Add the egg white and mix gently. Form the salmon mixture into 6 even-sized patties. Spray a nonstick skillet with cooking spray. Carefully sauté patties about 3 minutes on each side until evenly browned and crusty, taking care not to break them or let them burn. Serve patties immediately.

Yield: 6 patties. Serving size: 1 patty.

Nutrition Facts Per Serving:
Calories: 210, Carbohydrates: 11 g, Protein: 17 g, Fat: 11 g, Saturated Fat: 2 g, Sodium: 443 mg, Fiber: 2 g, Calcium: 152 mg

Exchanges per serving: 2 medium-fat meat, 1 starch. Carbohydrate choices: 1.

This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.