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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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The recipe was adapted from a recipe that I found in Best of the Best from Alaska Cookbook. These are really good and can be served with tartar sauce on the side or on a whole wheat bun. Ingredients:
1 (15 1/2 ounce) can alaska pink salmon |
1/2 cup egg substitute or 2 eggs, lightly beaten |
1/2 cup chopped onion |
1/2 cup chopped bell pepper |
1 medium jalapeno pepper, seeded and chopped |
1 teaspoon grated lemon zest |
1/2 cup oat bran |
1/4 cup skim milk |
1 tablespoon lemon juice |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon black pepper |
4 -5 wheat hamburger buns |
Directions:
1. Drain the salmon, reserving the liquid.
2. Flake salmon and remove any skin or bones.
3. Combine the salmon, egg substitute, onion, peppers, lemon peel, oat bran, lemon juice and seasonings.
4. Mix well and add milk with enough resered liquid to make moist patties that hold together well.
5. Form into 4 to 5 patties and pan-fry in a lightly oiled skillet for about 5 minutes or until lightly browned; turning halway through the cooking time.
6. These can be served on whole-wheat hamburger buns with your choice of toppings.
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