Pink Salmon Patties*

1 teaspoon extra virgin olive oil
3 tablespoons shallots, finely chopped
1/4 cup celery rib, finely chopped
1/4 cup red bell pepper, seeded and finely chopped
1 clove garlic, finely chopped
2 medium Yukon Gold potatoes, about 8 ounces, baked until soft, then grated - the skin of the potato will just fall off, you may use or discard as desired
1 large egg, lightly whisked
6 ounces canned pink salmon, drained of any liquid and flaked
1 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon black pepper or to taste
2 tablespoon extra virgin olive oil
4 lemon wedges
Meets Cardiac Rehab and MetFit guidelines.

In a small nonstick skillet, warm the 1 teaspoon of olive oil and saute the shallots, celery, bell pepper, and garlic for 3 minutes. Transfer to a medium/large bowl.
Into the bowl, add the baked and grated potatoes, the egg, salmon, seafood seasoning and pepper. Mix to combine. Divide the mixture and shape into 8 small patties. Patties will be fragile but will firm up as they cook.
In a medium nonstick skillet over medium-high heat warm the oil to hot, but not smoking. Carefully add the patties and allow to cook for about 6 minutes per side or until lightly golden. Garnish with a wedge of lemon and serve.
Note: These may be made ahead of time and refrigerated, then reheated in the oven before serving.

Nutrition Information