Salmon Croquettes

2 c. cooked fresh salmon (or other leftover cooked fish)
2 tbsp. low-fat or fat-free mayonnaise
1/2 c. unseasoned dry bread crumbs, divided
1/4 c. finely chopped scallions, divided
2 tbsp. minced parsley, divided
Freshly ground black pepper
Few dashes red pepper sauce
1 egg white, beaten until foamy
1 c. canned crushed tomatoes
Salt to taste
Lemon & parsley for garnish

Serve over a bed of brown rice with sauce on top and a side of asparagus.

Coarsely chop salmon and place in medium bowl. Mix with
mayonnaise, 1/4 cup of the bread crumbs, 2 tablespoons of the
scallions, 1 tablespoon of the parsley, black pepper and hot sauce. Stir
in egg white. Shape into 4 patties and coat lightly with remaining bread
crumbs. Cover and refrigerate.
In small nonstick skillet combine tomatoes and remaining scallions;
simmer about 10 minutes. Stir in remaining parsley, season with salt
and pepper. Keep sauce warm. Place croquettes on foil-lined broiler
pan. Broil 4-6 inches from heat source until lightly browned (about 4-5
minutes per side).
To serve: Place 1/4 cup sauce on each individual plate, top with 2
salmon croquettes and garnish with lemon wedge and parsley. Serves
2.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MCGSME1.