2 lg. eggs
1/4 c. milk
1 can (15 1/2 oz.) pink salmon, drained
2 c. (from a 7 oz. bag) herb-seasoned stuffing mix
4 tbsp. vegetable oil
1/4 c. water
1 tsp. salt
1 bag (about 16 oz.) frozen broccoli, cauliflower and carrots
1/2 c. mayonnaise or salad dressing
1 tbsp. lemon juice
1 tsp. Dijon mustard

Mix eggs and milk in a medium sized bowl with a fork. Add salmon and separate into chunks. Add stuffing mix and stir until blended. Press into 8 patties, using a generous 1/2 cup mixture for each.

Heat 2 tablespoons oil in a large non-stick skillet over medium high heat. Add 4 patties and fry 2 to 3 minutes per side until golden brown. Remove and keep warm. Repeat with remaining oil and patties.

Meanwhile, bring water and salt to boil in a medium sized saucepan. Add frozen vegetables, return to boil, cover and boil 4 minutes or until tender crisp.

Mix mayonnaise, lemon juice and mustard in a small bowl. Drain vegetables and toss with 1 tablespoon mayonnaise mixture. Serve the rest on the side or over salmon patties. Makes 4 servings. Per serving: 688 cal, 32 g pro, 36 g car, 47 g fat, 124 mg. chol., 1, 655 ms sod.