Salmon Patties with Creamed Peas

Title: Salmon Patties with Creamed Peas
 Categories: Diabetic, Fish, Main dish, Vegetables, Low-fat/cal
    Yield: 6 sweet ones

    1 lb (1) can red salmon
    2 large Eggs whites
    1 TBS, Onion; finely chopped
  1/4 tsp Salt;
    1 cup  White soda crackers; crushed
    1 cup  Saltines; crushed
    1 cup  Fat-free chicken broth;
    1 Tbsp Cornstarch;
    1 Tbsp Margarine;
1 1/2 cup  Peas; drained canned

Drain salmon and place the juice in a mixing bowl.  Remove bones and
dark skin from salmon and set aside.  Add egg whites, onions, salt,
and paper to salmon juice and mix together with fork. Crush the
crackers with your hands.  Do not use crackers crumbs.  Add to the
egg white mixture along with the salmon.  Mix well with a fork to
blend. (The cracker pieces and small chunks of salmon should still be
visible.) Shape into patties on a small cookie sheet that has greased
with margarine. Bake at 450 degrees for 35 to 40 minutes until firm
and lightly browned. Stir broth and cornstarch together until smooth.
Cook and stir over moderate heat in a small saucepan until thickened
and smooth. Continue to cook and stir for another minute. Add
margarine and peas to sauce and mix lightly. Reheat to serving
temperature.  Serve 1 patty with 1/6 of the sauce( about 1/3 c.) per
serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 LEAN MEAT
EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm; LOW-SODIUM DIETS: Omit
salt. Use salt-free margarine, low-sodium crackers, and fresh or
frozen peas. Discard salmon juice and substitute an equal amount of
water.
 
Source: The New Diabetic Cookbook by Mabel Cavaiani; R.D. Brought to
you and yours via Nancy O'Brion and her Meal-Master.

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