Cream of Wheat Salmon Loaf or Patties |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Use 1-minute, 2 1/2 minute or 10 minute cream of wheat. Serve with fat-free mayo, tartar sauce or relish. Ingredients:
1 cup nonfat milk |
1/2 cup cream of wheat (uncooked) |
12 ounces canned salmon, boneless, flaked |
2 eggs, separated |
1/2 cup onion, finely chopped |
1/4 cup fresh parsley, chopped |
3/4 teaspoon dill weed |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons lemon juice |
Directions:
1. Bring milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. return just to boil. Cook 1 to 2 minutes or until thick, stirring constantly. Remove from heat.
2. Add salmon, 1 of the egg yolks, both egg whites, onion, parsley, salt, dill, pepper and lemon juice. Mix well.
3. Shape into loaf in greased shallow baking pan.
4. Bake at 375 for 30-35 minutes.
5. Or prepare 6 salmon cakes and bake for for 20 minutes.
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