Makes 5 servings
|1/3||cup cornflake crumbs|
|1/3||cup cholesterol-free egg substitute|
|2||tablespoons fat-free (skim) milk|
|3/4||teaspoon dried dill weed|
|1/8||teaspoon black pepper|
|Dash hot pepper sauce|
|1||can (14-1/2 ounces) salmon, drained and skin and bones removed|
|Nonstick cooking spray|
|1||teaspoon olive oil|
|6||tablespoons tartar sauce|
|5||small pimiento pieces|
- Combine cornflake crumbs, egg substitute, milk, dill weed, black pepper and hot pepper sauce in large mixing bowl. Add salmon; mix well.
- Shape salmon mixture into 5 large egg-shaped balls. Flatten each into 3/4-inch-thick oval. Pinch one end of each oval to make tail shape for each fish.
- Spray large nonstick skillet with cooking spray. Add fish to skillet; cook 2 to 3 minutes over medium-high heat or until lightly browned. Turn fish over. Add oil to skillet. Continue cooking 2 to 3 minutes or until firm and lightly browned.
- Place small drop tartar sauce and pimiento on each fish to make "eye." Serve with remaining tartar sauce, if desired.
For a tasty side dish of seaplants, serve fish on a bed of shredded Romaine lettuce and matchstick-size cucumber slices.
|Serving Size:||1 salmon patty|
|Saturated Fat||3 g|
|Total Fat||17 g|
|Calories from Fat||54 %|
Check out more recipes for Fish