COOK’S NOTES
Nutritional Estimates Per Serving (1 patty): 213 calories, 12 g fat, 7 g carbs, 1 g fiber, 20 g protein and *6 WW PointsPlus, 5 WW SP

You could make these several hours or a day ahead and then place them on a plate, cover with plastic and refrigerate until ready to cook. Cook for 1 to 2 minutes longer so they heat through.

INGREDIENTS :
1 can (14 to 15 ounces) salmon, drained well and picked over for skin and bones
2 green onions, chopped
1 celery stalk, chopped
¼ cup horseradish sauce (I made my own by combining 1 heaping tablespoon prepared horseradish and 3 heaping tablespoons light mayonnaise)
¼ cup plain dried breadcrumbs
2 teaspoons canola oil
HOW TO MAKE IT:

PUBLICITÉ


INGREDIENTS :
1 can (14 to 15 ounces) salmon, drained well and picked over for skin and bones
2 green onions, chopped
1 celery stalk, chopped
¼ cup horseradish sauce (I made my own by combining 1 heaping tablespoon prepared horseradish and 3 heaping tablespoons light mayonnaise)
¼ cup plain dried breadcrumbs
2 teaspoons canola oil
DIRECTIONS :
Mix together the salmon, onion, salt and pepper in a bowl and mix in the egg, buttermilk, cornmeal and flour until well combined.

In a medium iron skillet, heat ¼ of vegetable oil over medium high heat and drop spoonfuls of the salmon mixture and flatten out just a tad.

Fry for about a minute per side until golden brown and place on a paper sack or paper towel to drain.
Bonne Appétit!
Simple, easy and yummy! You won’t believe how good this salmon tastes. I serve it with a nice cold vegetable salad and some rice. Give it a shot, you won’t regret it.