Salmon Cakes

8 Servings

1 pound skinless salmon steaks
1 egg, slightly beaten
2 egg whites, beaten until frothy
1 1/4 cups finely crushed whole-wheat cracker crumbs
1/2 cup finely chopped green onions
1 tablespoon dill weed
1 tablespoon parsley
1 1/2 tablespoons capers, rinsed and chopped
3 tablespoons lime juice
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/2 teaspoon paprika
1 tablespoon margarine
1 tablespoon acceptable vegetable oil

Rinse fish and pat dry. Steam salmon 6 to 8 minutes, or until fish flakes. Cool. Flake and be sure all bones have been removed. In a bowl, combine all remaining ingredients except margarine and oil. Mix lightly with flaked salmon. Divide into eight patties. Cover and refrigerate 20 to 30 minutes. Place margarine and oil in a nonstick skillet over medium-high heat. Add patties and sauté 3 to 4 minutes on each side. Serve with steamed asparagus and fresh fruit.

Amount Per Serving
Calories 196 Calories from Fat 91
Percent Total Calories From:
Fat 47% Protein 30% Carb. 23%

Nutrient  Amount per  Serving   Value
                                     
Total Fat              10   g     16%
Saturated Fat           2   g      9%
Cholesterol            64   mg    21%
Sodium                238   mg    10%
Total Carbohydrate     11   g      4%
Dietary Fiber           0   g      1%
Sugars                  0   g        
Protein                15   g        

Vitamin A 7% Vitamin C 6% Calcium 0% Iron 8%