4 oz. Pink salmon, canned, not drained, unsalted
1 Cob of Yellow Sweet Corn, cooked and drained
1 ½ Tablespoons Flour (all purpose, white, bleached, enriched)
1 ½ Tablespoons Egg Substitute
1 ½ Tablespoons Fresh Chopped Spring Onion (tops & bulb)
2 Teaspoon Yellow Cornmeal (degermed, enriched)1 Teaspoon Gold n Soft Margarine (soft, hydrog & reg soybean oil)
¼ Teaspoon Black Pepper
1 Teaspoon Dried Parsley

1. Drain salmon.
2. Wash, trim, and finely chop green onion.
3. Scrape corn kernels off cob. (May use frozen corn for convenience, if preferred.)
4. To make croquettes, combine salmon with green onion, egg substitute, cornmeal and 1/8 teaspoon of the black pepper. Mix with large spoon or potato masher; add flour to adjust consistency and form into small patties.
5. Lightly coat frying pan with cooking spray. Add patties; cook until medium brown on one side, then turn over and brown second side.
6. Meanwhile, melt margarine in skillet. Add corn, parsley and remaining 1/8 teaspoon of black pepper; cook about 3 minutes, or until corn is tender.

Eat fish at least twice a week.

Breading and/or cornmeal may be difficult to tolerate if you have a band. Consider a small bite of this dish as a trial, to test your tolerance, before consuming the usual band serving.

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