Fish & Seafood
Light Salmon Fritters
- 1 egg yolk
- 2 tablespoons egg substitute (Egg Beaters®)
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon dill weed
- 1/8 teaspoon pepper
- 1/2 teaspoon parsley flakes (or 1 teaspoon chopped fresh parsley)
- 1 3/4 to 2 cups boneless, skinless, and poached or grilled salmon, preferably wild, broken into very small pieces (The Salmon Steaks poached in Lemon Broth recipe makes exactly this amount of salmon.)
- 2 egg whites
- Canola cooking spray
1. Beat egg yolk with egg substitute in medium bowl until thick. Add flour, salt, dill, pepper, and parsley, and stir to blend. Stir salmon pieces into flour mixture.
2. Beat egg whites until stiff. Fold them into salmon mixture.
3. Coat a nonstick frying pan generously with canola cooking spray. Start heating the pan over medium heat. Use a 1/4-cup measure to scoop out 1/4 cup of the fritter batter and add to pan. Repeat with remaining batter until pan is full. Continue to cook until bottom side is nicely browned (about 3 to 5 minutes). Turn to other side and cook until browned (3 minutes more).
4. Remove fritters from pan and repeat step 3 to finish the fritter batter.
3 servings (about 3 fritters each).
Per serving: 227 calories, 29 g protein, 4.5 g carbohydrate, 9 g fat, 1.7 g saturated fat, 3.2 g monounsaturated fat, 3.4 g polyunsaturated fat, 137 mg cholesterol, 0.2 g fiber, 288 mg sodium. Calories from fat: 39%.
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Last Editorial Review: 2/14/2006