Salmon Veggie Burgers
|Fat free egg substitute/2 lightly beaten egg whites||1⁄4 Cup (4 tbs)|
|Carrot||1 Small, shredded|
|Onion||1 Small, finely chopped|
|Sunflower seeds||1 Tablespoon, ground|
|Minced fresh parsley/1/2 teaspoon dried parsley||2 Teaspoon|
|Dried thyme||1 Pinch|
|Dried tarragon||1 Pinch|
|Canned salmon||7 Ounce, drained, flaked and skin removed (1 Can)|
|Whole wheat hamburger buns||3 , split and toasted|
In a medium bowl, stir together the egg substitute or egg whites, carrots, onions, sunflower seeds, parsley, thyme and tarragon.
Crush the bones in the salmon.
Add the salmon with the bones to the vegetable mixture.
Mix until well combined.
Form the salmon mixture into 3 patties.
Spray an unheated, medium no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the patties and cook for 5 minutes.
Turn the patties over and cook for 5 to 8 minutes more or until lightly browned and cooked through.