Ingredients

1/2 cup bread crumbs -- white
3/4 teaspoon salt
1 clove garlic -- finely chopped
1 teaspoon ginger -- finely chopped
3/8 teaspoon cayenne pepper
1/2 pound cod fillets -- finely diced by hand (note, baby shrimps can substitute for cod)
1/2 pound salmon fillets -- finely diced by hand
1/2 cup scallions -- finely sliced
1/4 each jalapeno -- seeded and finely chopped
2 fluid ounces Egg Beaters® 99% egg substitute
3/8 teaspoon curry powder
1 tablespoon canola oil

Preparation Method

• Combine all except the canola oil mixing lightly and quickly.
• Shape into 6 patties no more than 1 inch thick.
• Pre-heat oven to 350.
• Heat a non-stick pan (w/oven proof handle) on the stove top until hot, add the oil and swirl pan quickly to coat (careful!)
• Add the patties to the pan, and sear one side 2-3 minutes to lightly brown.
• Flip over and continue to cook another 2-3 minutes on the burner.
• Remove pan from stovetop and place in the pre-heated oven for 4-5 minutes.
• Remove from the oven and allow to cool several minutes before serving.
• Serves 6.
  
  Per Patty: 140 Calories; 4g Fat, 16g Protein; 8g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 406mg Sodium.