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Title: Enola's Panfried Salmon Patties
Categories: Fish Canning Lowfat Salmon
Yield: 12 Patties
| 3 | c | Water |
| 1 | sm | Potato |
| Peeled and cubed | ||
| 1 | cn | (14 1/2 oz) pink salmon |
| Drained and picked over | ||
| 1/4 | c | Egg substitute |
| 1/4 | c | Onion, finely chopped |
| 2 | tb | Red bell pepper |
| Finely chopped | ||
| 1 | tb | Parsley, finely chopped |
| 1/2 | ts | Ground red pepper |
| 1/4 | c | All-purpose flour |
In a medium saucepan over high heat, bring the water to a boil. Add the potato and boil for 10 min, or until tender. Drain and let cool to the touch, then mash the potato with a fork; set aside.
In a large bowl, combine the salmon, egg substitute, onion, bell pepper, parsley, red pepper, and potato; stir well. Divide the mixture into 12 pieces and shape into 3-inch patties. Place the flour on a plate, then dredge the patties through it.
Spray the inside of a large skillet with cooking spray and place over medium heat. Place the patties in the skillet and cook for 1 min per side. Spray the skillet again with cooking spray; cook the patties for 2 min more, or until golden brown, turning often to prevent burning.
Enola Prudhomme's Low-Fat Favorites ISBN 0-688-11894-1 pg 69
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