Tuesday, June 10, 2008

Salmon Veggy Cakes

This is a good recipe for the Puree or "Mushy" phase of the post-op diet. It's pretty good for any phase of your diet. actually...

1 small zucchini, chunked
1 cup grated carrot
1/4 c. grated onion
1-1/2 slice bread (whole grain is best)
1 7-3/4 oz. can pink salmon, drained & flaked
1/4 tsp salt
1/8 tsp pepper
1 egg, beaten
2 tbl canola oil (optional)

Whiz zucchini in the food processor. Combine with carrot, onion, bread, salmon, egg, salt and pepper.

Spray large non-stick skillet with Pam. If desired, heat canola oil over medium heat.

Plop salmon-veggy mixture into skillet by the heaping tablespoon. Cook 4-5 min., flip over, cook another 4-5 min. or til browned on both sides.

If desired, serve with sauce made of:
3 tbl light mayo
1 tsp dijon mustard

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