Salmon patties with creamed peas
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Salmon patties with creamed peas
  Salmon    Patties    Peas    Vegetables    Diabetic    Fish  
Last updated 6/12/2012 12:54:38 AM. Recipe ID 16578. Report a problem with this recipe.
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      Title: Salmon patties with creamed peas
 Categories: Diabetic, Fish, Main dish, Vegetables, Low-fat/cal
      Yield: 6 Sweet ones
 
      1 lb (1) can red salmon
      2 lg Eggs whites:( Egg subtitute
           -what I use)
      1 tb Onion; finely chopped
    1/4 ts Salt;
      1 c  White soda crackers; crushed
           -=OR=-
      1 c  Saltines; crushed
      1 c  Fat-free chicken broth;
      1 tb Cornstarch;
      1 tb Margarine;
  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.
  




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Recipe ID 16578 (Apr 03, 2005)

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