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Recommended by UHC Cardiac Rehab
Courtesy of USDA MyPlate
This simple recipe makes good use of canned salmon or you can substitute leftover cooked salmon.
Ingredients
- 1 2/3 cups cracker crumbs (coarse)
- 1 small onion, chopped
- 1 can of salmon (15 oz. can OR two 5 oz. cans of tuna in water, drained)
- 2/3 cup lowfat milk
- 2 eggs (well beaten)
- 1/2 cup chopped celery (optional)
- salt & pepper (to taste)
Instructions
- In a large bowl, mix all ingredients together. Mixture will be moist.
- Spray a large skillet with non-stick cooking spray. Heat skillet. Drop fish mixture into the skillet using a 1/3 or 1/2 cup measuring cup. Brown on both sides.
Nutrition per serving
- Calories: 206
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 501mg
- Carbohydrates: 17g
- Fiber: 1g
- Sugar: 2g
- Protein: 18g
Makes 6 servings
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