Subj:  Katya's Salmon Patties

From:  EBWATERS

  1 1/2 lb Salmon Fillets; skinless
      2 tb Onion; finely chopped
      2 tb Celery; finely chopped
      2 tb Parsley; finely chopped
    1/2 ts Ground Pepper
    1/2 ts Dry Mustard Powder
    1/4 ts Salt
   1/16 ts Cayenne Pepper
      4    Saltine Crackers; crushed
      3    Egg Whites
      8 sl Egg Bread; made into bread
           -crumbs
      2 oz Unsalted Butter; melted
      2    Avocados
      3    Lemons; in wedges
           Chopped Parsley
 
  Poach or grill the salmon fillets until the flesh 
is cooked
  throughout. When cook, break fish into small pieces 
with    fingertips,
  carefully removing any bones.
  
  Combine the salmon thoroughly with the onion, celery, 
parsley,
  seasonings and crackers. Lightly whip the egg whites 
until   frothy,
  then fold into the salmon mixture.
  
  Shape into 12 equal patties about 3" in diameter 
and 1/2"   thick, then
  coat both sides with the fresh bread crumbs. Place 
on a   greased
  baking sheet. Spoon butter over each cake. Refrigerate 
for 1   hour.
  
  Adjust oven rack to upper third; preheat to 450F at 
least 20   minutes
  before baking. Bake the salmon cakes for about 8 minutes, 
or   until
  light brown.
  
  Serve salmon cakes with avocado slices, lemon wedges, 
and a
  sprinkling of parsley.
  
  Per Cake: Calories: 235, Protein: 15 g, Carbohydrate: 
13 g,   Fat: 14 g,
  Saturated Fat: 4 g, Cholesterol: 49 mg, Sodium: 194 
mg,   Fiber: 2 g.
  
  Source: San Francisco Chronicle
  Typed by Katherine Smith