Salmon Patties With Fresh Dill
|Mashed potatoes/Fresh whole wheat / white breadcrumbs 250 milliliter||1 Cup (16 tbs)|
|Egg whites/1 whole egg||2|
|Low fat yogurt||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Chopped green onions||2 Tablespoon|
|Chopped dill/25 milliliter parsley||2 Tablespoon|
Drain salmon and remove skin.
Leave in bones (for added calcium) or remove.
In bowl, mash salmon with potatoes.
Beat in egg whites, yogurt, mustard, Worcestershire, green onions, dill and pepper.
Shape mixture into 8 small patties or 4 large ones, about 1/2 inch/1 cm thick.
Place salmon on parchment paper-lined baking sheet and bake in preheated 375Â°F/190Â°C oven for 15 to 20 minutes, turning once, until brown and crusty. Or, cook in a non-stick pan brushed with 1 tbsp/15 mL unflavoured oil for about 5 minutes per side.