1 can (6 oz) pink salmon (boneless, skinless, in water)
2 tbs cornmeal
2 egg whites
1 tbs EVOO (Extra virgin olive oil)
Heat EVOO in a small frying pan.
Drain canned salmon. In a small bowl mix salmon, egg whites, and cornmeal together.
Split salmon mixture and make patties. Place patties in hot pan.
Cook on both sides until golden brown.
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