Salmon Croquette Sandwiches

3 cups Easy Poached Salmon, thawed (recipe follows)

2 large eggs

½ cup plain dry breadcrumbs

2 tablespoons reduced-fat mayonnaise

2 teaspoons Worcestershire sauce

¼ teaspoon black pepper

¼ teaspoon salt

1 tablespoon butter or margarine

1 tablespoon vegetable oil

4 whole wheat sandwich buns

4 lettuce leaves, for serving, optional

4 tomato slices, for serving, optional

Purchased tartar sauce, for serving, optional

Drain the poached salmon (and onions from poaching) well, pressing it into a colander to remove as much of the cooking liquid as possible. Place it in a medium-size mixing bowl, flaking it with your fingers to break up any extra-large chunks.

Lightly beat the eggs, and add them to the bowl. Add the breadcrumbs, mayonnaise, Worcestershire sauce, black pepper and salt. Stir to combine well.

Melt the butter and oil together over medium heat in an extra-deep 12-inch skillet. Meanwhile, using your hands, shape the mixture into 4 patties roughly 3½ inches in diameter and ½ inch thick. (The patties will be very moist.) Swirl the pan to combine the butter and oil, and place the patties in the skillet. Fry until golden brown on the first side, about 3 minutes. Using a wide spatula, turn the patties over, and fry until golden brown on the second side, about 2 minutes more. While the patties cook, toast the sandwich buns, if desired.

To serve: Place a salmon patty on each bun, and top with a lettuce leaf and a tomato slice, if desired. Top each with 1 tablespoon tartar sauce or more to taste, if desired.

Serves four.

Nutrition values per serving: 475 calories, 18 g fat (5 g saturated), 33 g carbohydrates, 4 g fiber, 42 g protein, 200 mg cholesterol, 681 mg sodium.