- 14.75 ounce can salmon (or 1 1/2 cups cooked salmon pieces, firmly packed)
- 1 teaspoon olive or canola oil
- 1 medium chopped onion
- 2/3 cup cracker crumbs (see tip)
- 1 large egg (higher omega-3 variety if available), beaten
- 2 tablespoons egg substitute
- 3 tablespoons chopped fresh parsley (or 1 1/2 tablespoon parsley flakes)
- 1 teaspoon ground mustard
- 1/4 cup pecan pieces, toasted (toast by heating in nonstick frying pan over medium heat until lightly brown—about 2 minutes)
- 2 teaspoons olive or canola oil
- Step 1
- Drain salmon, picking out any pieces of bones or skin, and flake what is left. Add the salmon flakes to a large mixing bowl.
- Step 2
- Add 1 teaspoon oil to a small nonstick frying pan and heat over medium-high heat. Add onion and cook, turning often, until golden and tender.
- Step 3
- Add onions to the salmon in mixing bowl, along with half of the cracker crumbs (1/3 cup), beaten egg, egg substitute, parsley, and mustard and beat on low speed to blend. Add pecan pieces and briefly beat on low speed until mixed in.
- Step 4
- Shape the mixture into 6 patties (about 1/2-inch thick). Press both sides of each patty into the remaining cracker crumbs to lightly coat.
- Step 5
- Begin to heat a large, nonstick skillet over medium heat. Add 2 teaspoons of oil and spread evenly in the pan. Cook the patties until nicely browned on both sides.
To make cracker crumbs, add whatever crackers you like—maybe wheat crackers, or even rosemary garlic crackers—to a small food processor and pulse until fine crumbs form.
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