Low Sodium Salmon Patties

Ingredients:

• 1 large can water packed pink or red salmon, drained
• 1 cup homemade no sodium breadcrumbs
• 1 egg
• 1 small onion, minced (abt 1/2 cup)
• 1 stalk celery, minced (abt 3/4 cup)
• 1 tsp Mrs. Dash Herb & Garlic
• 1/8 tsp ground black pepper
• about 1/2 cup water
• Oil or bacon grease for cooking

Directions:

1. Drain the salmon, place in a large bowl and remove any of the unwanted skin and bones.

2. Add all the other ingredients (except the water) into the bowl with the salmon and mix well to combine.  It will be quite dry and mealy and the mixture will not hold together.

3. Add a little water, a tablespoonful at a time.  Keep doing this until the mixture will hold together and form a ball that will not totally collapse when pressed down to make a patty.

4. Divide the mixture into 5 large or 10 small balls and then form them into patties.

5. Heat oil or bacon grease in a large skillet.  Place 3 or 4 patties into the skillet, avoid crowding.  Cook on one side for about 5 minutes or until golden brown, flip and repeat the cooking on the other side.  When cooked on both sides, place on paper toweling to absorb any excess grease.

6. Continue cooking the remaining patties until all are cooked.  Add oil or bacon grease to the pan if necessary.

7. Leftovers heat up quickly in a skillet or in the microwave.  In the microwave they lose their crispy outside though and are much softer.

Makes 5 large patties or 10 smaller ones (2 for a serving), each serving has 156 calories, 82mg sodium, 7.72g carbohydrates

Original recipe