Salmon Cakes - Healthy Version

Egg substitute may be used for the 1 egg. Cilantro and Dillweed: use 1 tbs fresh or 1 tsp cried & crumbled Substitute mock mashed potatoes (made from cauliflower) for the real potato Rince the fish and pat dry with paper towels. Steam the fish for 6 to 8 minutes, or until it flakes easily when tested with a fork. Transfer to a casserole dish or medium bowl. cover and refregerate until cool. Discard the skin. Flake the fish. In a medium bowl, beat the egg whites until frothy. Heat a small nonstick skillet over medium heat. Pour the oil into the skillet and swirl to coat the bottom. Cook the onion, gingerrrot, and garlic for 2 to 3 minutes, or until the onion is soft. Stir into the egg whites. Stir in the remiaining ingredients and the salmon. Divide the mixture into 8 patties. Heat a large non-stick skillet over midium-high heat. Cook the patties for 3 to a4 minutes on each side or until heated through.