• 1 can (7.5 oz) pink salmon, drained
  • 1/2 cup black beans, rinsed and drained
  • 1/4 cup dry break crumbs
  • 1/4 cup sliced greens onions
  • 1 egg white
  • 1 table spoon fresh cilantro
  • 1 tablespoon lime juice
  • Pince grown red pepper or seafood seasoning mix
  • Salt and black pepper
  • 1 tablespoon canola oil
  1. Place salmon in medium bowl. Shred with Fork.
  2. Add beans, bread crumbs, green onions, egg white, cilantro, lime juice and red pepper to bowl. Season with salt and pepper. Gently stir to combine. Shape mixture into 3 patties about 1 1/4 inches thick. Refrigerate 30 minutes or until rady to cook.
  3. Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side or until firm and brown.


Serving Suggestions: Server with grilled eggplant slices and your favorite salsa. Garnish with cilantro springs and lime wedges, if desired.

Nutrients Per Serving:

  • Calories: 205
  • Carbohydrate: 13
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Fiber: 3g