Salmon Pecan Patties

14.75 ounce can salmon (or 1 1/2 cups cooked salmon pieces,
firmly packed)
1 teaspoon olive or canola oil
1 medium onion, chopped
2/3 cup cracker crumbs (to make these, add whatever crackers you
Like maybe wheat crackers, or even rosemary garlic crackers to a small
food processor and pulse until fine crumbs form)
1 large egg (higher omega-3 variety if available), beaten
2 tablespoons egg substitute
3 tablespoons chopped fresh parsley (or 1 1/2 tablespoon parsley
flakes)
1 teaspoon ground mustard
1/4 cup toasted pecan pieces (toast by heating in nonstick
frying pan over medium heat until lightly brown about 2 minutes)
2 teaspoons olive or canola oil

Drain salmon, picking out any pieces of bones or skin, and flake what is
left. Add the salmon flakes to a large mixing bowl. Add 1 teaspoon oil to
a small nonstick frying pan and heat over medium-high heat. Add onion and
cook, turning often, until golden and tender. Add onions to the salmon in
mixing bowl, along with half of the cracker crumbs (1/3 cup), beaten egg,
egg substitute, parsley, and mustard and beat on low speed to blend. Add
pecan pieces and briefly beat on low speed until mixed in. Shape the
mixture into 6 patties (about 1/2-inch thick). Press both sides of each
patty into the remaining cracker crumbs to lightly coat. Begin to heat a
large, nonstick skillet over medium heat. Add 2 teaspoons of oil and
spread evenly in the pan. Cook the patties until nicely browned on both
sides.

Yield:
3 servings (2 patties each)

Nutritional Information: Per serving: 369 calories, 26 g protein, 25 g
carbohydrate, 18 g fat (2.5 g saturated fat, 9.5 g monounsaturated fat,
5.7 g polyunsaturated fat), 120 mg cholesterol, 2.5 g fiber, 274 mg
sodium. Calories from fat: 44%.

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