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.
Serving size: Complete recipe
Calories 1201 Calories from Fat 565
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 4 g20.1%
Trans Fat 0 g
Cholesterol 81.8 mg27.3%
Sodium 1871 mg78%
Total Carbohydrates 77 g25.7%
Dietary Fiber 13.4 g53.6%
Sugars 21.1 g
Protein 71 g142.9%
Vitamin A 253% Vitamin C 62.2%
Calcium 33.8% Iron 23.8%
*Based on a 2000 Calorie diet