Quick and Easy Salmon Patties

I just made these delicious salmon patties which are appropriate for pureed foods or mushies.

1 10 oz. can salmon (no skin or bones, I used Members Mark from Sam's), drained

1 whole egg, 1 egg white (beaten together)

1/2 cup chopped onion

1 tsp. parsley (or 1 tbls. fresh chopped parsley)

Black Pepper

Progresso Italian bread crumbs and Panko italian bread crumbs

Chop onion in food processor, add salmon, beaten eggs, parsley, pepper and 1/4 cup Progresso Italian bread crumbs. Pulse until well mixed. Pour a couple of tablespoons of Panko Italian Bread crumbs (or use Progresso as well, I like the crunch from the panko) onto a paper plate. Form into 6 patties and roll patties in bread crumbs. Heat 1 tsp. oil oil in large teflon skillet over medium heat -- when hot add patties and brown about 3 mins. on each side. I didn't add any additional oil and they still browned nicely on both sides. Serve hot with tarter sauce.

Tarter Sauce: 4 Tbls. lowfat Hellman's mayo (1gram fat per 1 tbls.), 1 tsp. dijon mustard, 2 tsp. lemon juice and about 1/2 tsp dill relish. Mix together and serve with patties.

You could also make tuna patties by substituting salmon for tuna.

I am 13 days since surgery and could barely eat one of these for my meal, but it was very tasty after liquids for 3 weeks.

Including tarter sauce, per recipe there were 19 grams of fat divided into 3 servings (2 patties each), comes to about 3.1 grams of fat and about 12.4 grams of Protein per serving of two patties. The only fat I am not counting is from the 1 tsp. of olive oil.