1 can salmon Drained and flaked
1 cup ricotta cheese, part skim milk
2 each eggs
1/4 cup green onion finely chopped
2 tablespoons parsley snipped
1 teaspoon worcestershire sauce
1/4 teaspoon tabasco sauce
1 cup dry bread crumbs seasoned
1 teaspoon olive oil
Instructions
Mix salmon (use 15 oz can), ricotta, eggs, onions, parsley, Worchestershire sauce and 3/4 cup bread crumbs. Cover and refrigerate for at least 2 hours.
Shape into 4 patties, coating with remaining bread crumbs. Heat oil in a nonstick skillet, then brown them on both sides, 2 to 3 minutes per side.
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Yields: 4 Servings
Men's Health Magazine
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