Ingredients:

• 1 (15 1/2 oz) can pink or red salmon
• 1 small onion, coarsely chopped
• 2 cups cooked, brown rice
• 2 egg whites (or one egg)
• 1/2 Tbsp dillweed
• 1/2 Tbsp onion powder
• 1/2 tsp tarragon
• 1/2 cup potato flour or, if preferred, rice

Directions:

• Drain the salmon, and remove the skin and bones.  Place salmon in a bowl.
• Put the other ingredients, except the potato flour, in a food processor or blender, and process for a few minutes to chop rice and onions.
• Transfer processed contents to the bowl and mix in the potato flour.
• Form into patties and arrange them on a nonstick baking sheet.
• Bake, uncovered in a 450 degree oven for 20 minutes.
• Serve with Mustard-Yogurt topping.
• Makes 12 patties

Mustard – Yogurt Topping

Dijon-style mustard and yogurt are the basic ingredients in two versions of a mustard-yogurt topping.  The toppings may be used with baked potatoes, as a dressing over fish, or cooked vegetables, or as a sandwich spread.

Ingredients:

1 cup yogurt (1% or less fat, by weight)

2 tsp Dijon-style mustard

1/2 tsp garlic powder

1/4 tsp dillweed

Directions:

• Combine all ingredients in a bowl
• Mix well.
• Makes about 1 cup.