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| Fish Loaf |
| Number of Servings |
4 |
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Serving Size |
2 slices |
| Preparation Time |
15 minutes |
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Cooking Time |
NA |
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| Quantities |
Ingredients |
| 13 ounces | canned salmon, mackerel, or tuna |
| 1/2 cup | soft bread crumbs |
| 1.2 | green pepper, chopped |
| 1 stalk | celery, chopped |
| 1/8 teaspoon | pepper |
| 1 tablespoon | parsley, chopped (optional) |
| 2 tablespoons | lemon juice or vinegar |
| 2 | eggs, well beaten |
| | vegetable oil or spray |
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| Equipment |
Instructions |
- 9x9x2 loaf pan
- baking dish
- sharp knife
- cutting board
- measuring cup
- measuring spoons
- small frying pan
- mixing spoon
- grater
- can opener
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- Drain fish. Remove large, round (spine) bones and skin from salmon (if used).
- Combine fish, bread crumbs, green pepper, celery. pepper, parsley, and lemon juice in a mixing bowl.
- Beat eggs with fork in a small bowl.
- Lightly oil loaf pan or spray with vegetable oil.
- Put fish mixture in pan. Bake at 350¡F until firm - about 45 minutes. (Loaf is done when inserted knife comes out clean.)
- Serve with Basic Tomato Sauce (see page Sauces-1)
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| NOTES: Variation: Shape into patties. Fry on both sides of lightly oiled pan.Serving Suggestion: Serve with baked potato and any vegetable or salad.The nutrient analysis was based on using salmon. |
| Nutrition Information |
| Calories |
229 |
| Total Fat |
9 grams |
| Saturated Fat |
2 grams |
| Protein |
24 grams |
| Carbohydrates |
12 grams |
| Fiber |
1 gram |
| Sugar |
NA |
| Vitamin A |
86 RE |
| Vitamin C |
12 mg |
| Calcium |
NA |
| Iron |
NA |
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