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Ingredientes
- 8 ounce Salt-free saltine cracker crumbs
- 2 ounce Whole wheat cracker crumbs
- 3 x Egg substitutes
- 3 x Cloves garlic
- 1 Tbsp. Fresh ginger, minced
- 1/4 c. Fresh cilantro leaves, minced
- 1 dsh Tabasco sauce
- Â Â Salt and white pepper to taste
- 8 ounce Salmon, minced into 1/2" cubes
- 8 ounce Sea scallops, minced into 1/2" cubes
- 1/2 x Green bell pepper, finely diced
- 1/2 x Red bell pepper, finely diced
- 1/2 x Yellow bell pepper, finely diced
- 1 Tbsp. Extra virgin extra virgin olive oil
- 2 c. Papaya, Mango and Pineapple
- Â Â Relish (recipe follows)
Direcciones
- Preheat oven to 350 degrees.
- Using a food processor, make crumbs with the whole wheat and saltine crackers but KEEP THEM IN SEPARATE BOWLS. In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Tabasco (or possibly chili peppers) and salt & white pepper to taste. Mix till all ingredients are liquid. In a large glass or possibly stainless steel bowl, combine the scallops and salmon plus the egg mix and bell peppers. Mix well till the seafood is coated with egg. Fold in the whole wheat crackers.
- Divide into six bowls. Form a cake which is approximately 3" diameter by 1" thick. Roll into the saltine cracker crumbs till totally coated. In a non-stick saute/fry pan, heat 1 tsp. extra-virgin extra virgin olive oil. Saute/fry the cakes till golden on one side. Turn them over and bake in a 350 degree oven for 10 min.
- Serve with the With Papaya, Mango and Pineapple Relish (see recipe)
- Makes 6Cakes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 189 | |
| Calories from Fat 71 | 38% |
| Total Fat 7.88g | 10% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 99mg | 4% |
| Potassium 399mg | 11% |
| Total Carbs 13.57g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.7g | 2% |
| Protein 15.44g | 25% |
