Low Fat Salmon Patty

1  can		14-3/4 oz canned Red Sockeye or Pink Salmon (I prefer Sockeye, which has a deeper red color, a little more flavor and is higher in Omega-3s than Pink
1		tbs fresh lemon juice, or one packet True Lemon
1-1/2  teaspoons		tbs Dijon style mustard
3/4  cup		oat bran or quick oats
1/2  teaspoon		tbs dried onion flakes
1/2  cup		sliced green onions white part and some of the green
1  cup		Optional
2		Three egg whites
1  teaspoon		Old Bay Seafood Seasoning
1		Salt and Pepper to taste

Tip: For nutritional information on all the ingredients in Low Fat Salmon Patty just click on each ingredient name. Then adjust the serving size for any Low Fat Salmon Patty ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large glass mixing bowl reserving some of the broth on the can drain and flake the salmon Mix ingredients together

Form the mixture into four to five patties placing each patty on waxed paper while making the others.

Lightly oil a nonstick pan with 1 tbs of walnut olive or canola oil. Add the patties and cook over medium high heat until golden brown on both sides about 10 minutes. Or you can bake the salmon patties in the oven until golden brown at 350 degrees. You can also grill the patties.

Serve the salmon patties on their own with brown rice or brown rice pilaf and a side vegetable, or a baked sweet potato with low fat quark and vegetable. You can also serve the patties burger style with the usual burger condiments on a 100 percent whole wheat bun or between two slices of of toasted Ezekiel sprouted grain bread.