Salmon Patties With Creamed Peas

Servings: 6
Ingredients:

1 lb (1) can red salmon                       -=OR=-
2 lg Eggs whites:( Egg subtitute         1 c  Saltines; crushed
-what I use)                        1 c  Fat-free chicken broth;
1 tb Onion; finely chopped               1 tb Cornstarch;
1/4 ts Salt;                               1 tb Margarine;
1 c  White soda crackers; crushed    1 1/2 c  Peas; drained canned

Drain salmon and place the juice in a mixing bowl. Remove bones and dark
skin from salmon and set aside. Add egg whites, onions, salt, and paper to
salmon juice and mix together with fork. Crush the crackers with your
hands. Do not use crackers crumbs. Add to the egg white mixture along
with the salmon. Mix well with a fork to blend. (The cracker pieces and
small chunks of salmon should still be visible.) Shape into patties on a
small cookie sheet that has greased with margarine. Bake at 450 degrees for
35 to 40 minutes until firm and lightly browned. Stir broth and cornstarch
together until smooth. Cook and stir over moderate heat in a small saucepan
until thickened and smooth. Continue to cook and stir for another minute.
Add margarine and peas to sauce and mix lightly. Reheat to serving
temerature. Serve 1 patty with 1/6 of the sauce( about 1/3 c.) per
serving. Food Exchange per serving: 1 BREAD EXCHANGE 2 LEAN MEAT
EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm; LOW-SODIUM DIETS: Omit salt. Use
salt-free margarine, low-sodium crackers, and fresh or frozen peas. Discard
salmon juice and substitute an equal amount of water.

Source: The New Diabetic Cookbook by Mabel Caraiavi; R.D. Brought to you
and yours via Nancy O’Brion and her Meal-Master.

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