Salmon Patties

I have to share this recipe with you because first of all it easy and second of all it is really good. I can't believe I opened a can of salmon and made it into such a delicious dinner!

Along with the salmon patties, I roasted some sweet potatoes and asparagus. This recipe was adapted from Eating clean magazine. This is not the first time I have loved a recipe from this magazine and I highly recommend it if you are looking for some healthy ideas for dinner.

• Salmon cakes
• 1/2 medium yellow onion, diced
• 1 6-oz can salmon packed in water, without bones or skin, drained
• 2 egg whites, whisked
• 1 tsp Dijon Mustard (I used regular mustard)
• 1/2 cup whole-wheat bread crumbs ( I used Italian bread crumbs)
• 1 medium carrot, peeled and grated
• 1 tbsp fresh cilantro, minced
• For Fruity glaze:
• 1/4 cup no sugar added fruit preserves (strawberry or raspberry works best)
• 1/4 cup water

Saute the onions until they are tender.
In a large bowl, mix together diced onion, salmon, egg whites, Dijon, bread crumbs, carrot and 1 tbsp cilantro. Using your hands form mixture into 4 large patties, each about 4 or 5 inches in diameter.

Heat a large nonstick or cast-iron pan over medium-high heat for 1 minute. Mist with cooking spray. Place all 4 patties in pan and cook for 2 1/2 minutes (I cooked mine 5 minutes) on each side or until lightly browned. Remove patties from pan and let set for a couple of minutes before serving.

For Fruity Glaze: Combine preserves and water in a small saucepan. Cook over medium heat, stirring until thickened and warm. Remove from heat and drizzle over patties.

Then for dessert I experimented with a vegan blondie. I can't say it turned out good enough to share so you won't be getting a recipe yet. I added too much whole wheat flour so they are dry but I have some more of this Nasoya Silken creations so I will be giving it another try.

So you may be wondering why vegan? Well I am just experimenting with different things. I know I am from a family of dairy farmers and my grandpa is rolling in is grave as I write this but I just think that those small type of farmers are not where the majority of my cow products are coming from. So I am trying out different things and trying to be more responsible in this world that I live in. I am not becoming vegan 100% of the time - just experimenting with a few things here and there. Oh and I couldn't taste a difference between these chocolate chips and regular chocolate chips - yes they were more expensive so I won't get them all the time but I would get them again if I was cooking for someone with allergies or specific food requests.
The blondies at least looked good! Just too dry for my tastes. I will tweak and get back to you with a better recipe.