Ingredients

1 pound canned red salmon
2 large eggs whites, or egg substitute
1 Tbsp. onion, finely chopped
1/4 tsp. salt
1 C. white soda crackers, crushed, or 1 C. saltines, crushed
1 C. fat free chicken broth
1 Tbsp. cornstarch
1 Tbsp. margarine
1-1/2 C. canned peas, drained

Cooking Instructions

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; mix together with fork. Crush crackers between the hands; do not use crackers crumbs. Add to the egg white mixture along with the salmon. Mix well with a fork to blend; cracker pieces and small chunks of salmon should still be visible. Shape into patties on a small cookie sheet that has been greased with margarine. Bake at 450 degrees F. 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: