What's for Dinner? Tasting the Salmon Patties

Ingredients:

• 1 (14.75-ounce) can salmon, drained
• 1 egg
• 1 slice whole wheat bread, shredded, or 5 crushed saltine crackers
• 3 green onions, including the green stems, or 1/3 cup white onion, chopped fine (about 1/3 medium onion)
• 1 medium garlic clove, minced, or 1/8 teaspoon garlic powder
• Dash black pepper
• teaspoon seasoning (paprika, chili powder, or dill weed)
• 2 teaspoons vegetable oil or olive oil

Directions:

1. Remove any large bones and skin from salmon.  Break into chunks with fork.
2. Break egg into a large bowl. Whisk with fork. Add salmon, bread or crackers, onion, garlic, pepper, and additional seasoning. Mix gently.
3. Form into 6 patties about inch thick.
4. Heat oil over medium heat in a large skillet. Place patties in hot oil skillet. Leave skillet uncovered. Cook 3 minutes. Turn over patties with a spatula. Cook the other side 3-4 minutes to a temperature of 145 F.
5. Serve immediately. Makes a good sandwich with whole wheat bread, tomato, lettuce, and onions.

Cooking Tips:

• One cup serving of canned salmon with bones has about the same amount of calcium as a glass of milk.
• Move the patties as little as possible so they don't break apart.
• Patties can be frozen for 2-3 months before or after cooking.
• Refrigerate leftover patties up to four days. Patties will not be as crisp.