Difficulty: Easy - for beginners
1 can salmon (drain, debone and shred fine)
1/2 medium onion (chopped into small dice)
2 medium Scallion (cut in half lengthwise and then cut very small)
1 tsp. lemon juice
1/4 tsp. dill
1/4 tsp. thyme
1/4 tsp. garlic
Dash of salt and pepper. (to taste, but not a must)
2 tbsp. Italian seaoned bread crumbs (or favorite crumb of your choice)
1 /4 cup eggbeaters
This recipe makes 6 patties.
Pre-Heat oven with one rack in middle at 325 degrees.
Mix all ingredients very well, either by hand or even a mixer. If it seems too dry, you can add a bit of Vegetarian or Low fat/Fat free mayo.
Form into burger sized patties, Place on lightly Pam sprayed foil lined (or parchment lined) cookie sheet. Slightly flatten with palm to make even thickness.
Bake for 15-20 minutes or until firm. Flip half way through cooking. I check often as the weather can change cook time.
(You can save calories, fat and increase healthfullness if:
You use the canned salmon packed in water, low sodium.
You can also use the cans of chunk Salmon in water that is boneless and skinless.
Use whole wheat bread crumbs
Use Eggbeaters Egg whites instead of normal eggbeaters.)
Number of Servings: 6