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Salmon Veggie Burgers Recipe
|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|
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 mg
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
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.