Salmon Patties With Lemon Sauce Recipe

Ingredients

2 lg. eggs

1/4 c. milk

1 can (15 1/2 oz.) pink salmon, drained

2 c. (from a 7 oz. bag) herb-seasoned stuffing mix

4 tbsp. vegetable oil

1/4 c. water

1 tsp. salt

1 bag (about 16 oz.) frozen broccoli, cauliflower and carrots

1/2 c. mayonnaise or salad dressing

1 tbsp. lemon juice

1 tsp. Dijon mustard

Method

Mix eggs and milk in a medium sized bowl with a fork.

Add salmon and separate into chunks.

Add stuffing mix and stir until blended.

Press into 8 patties, using a generous 1/2 cup mixture for each.

Heat 2 tablespoons oil in a large non-stick skillet over medium high heat.

Add 4 patties and fry 2 to 3 minutes per side until golden brown.

Remove and keep warm.

Repeat with remaining oil and patties.

Meanwhile, bring water and salt to boil in a medium sized saucepan.

Add frozen vegetables, return to boil, cover and boil 4 minutes or until tender crisp.

Mix mayonnaise, lemon juice and mustard in a small bowl.

Drain vegetables and toss with 1 tablespoon mayonnaise mixture.

Serve the rest on the side or over salmon patties.

Makes 4 servings.

Per serving: 688 cal, 32 g pro, 36 g car, 47 g fat, 124 mg.

chol.

, 1,655 ms sod.

Cooks Comments and Tips

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