Salmon Pattie Burger
Makes 4 servings
|1||can (about 14 ounces) red salmon, drained|
|2||tablespoons toasted wheat germ|
|1||tablespoon dried onion flakes|
|1||tablespoon capers, drained|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon black pepper|
|Nonstick cooking spray|
|4||whole wheat buns, split|
|2||tablespoons Dijon mustard|
|4||thin slices red onion or 8 slices dill pickles|
- Place salmon in medium bowl; mash bones and skin with fork, and flake salmon. (If you prefer, discard bones and skin.) Add egg white, wheat germ, onion flakes, capers, thyme and pepper; mix well.
- Divide into 4 portions and shape into firm patties. Place on plate; cover with plastic wrap and refrigerate 1 hour or until firm.
- Spray large skillet with cooking spray. Cook patties on medium heat 5 minutes per side.
- Spread cut sides of buns lightly with mustard. Place patties on bottoms of buns; top with tomato and onion slices, lettuce leaves and tops of buns.
Red salmon is more expensive with a firm texture and deep red color. Pink salmon is less expensive with a light pink color.
|Serving Size:||1 sandwich|
|Calories from Fat||35 %|
|Total Fat||14 g|
|Saturated Fat||3 g|
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