Salmon Yummies
one 14.75-ounce can of wild salmon, drained and deboned
1 egg, slightly beaten
1 carrot, shredded
1 tablespoon of fresh parsley, chopped
1 tablespoon minced garlic
1 cup chopped spinach, packed
1/2 cup low-fat plain yogurt
1 cup rye flour
1 tablespoon canola oil or your favorite oil
preheat oven to 375F
place all ingredients in a bowl and mix thoroughly. Refrigerate 1 hour.
dust hands with rye flour and roll mixture into 1-inch balls
place balls on lightly greased baking sheet and