Salmon Burgers
Canned salmon is an excellent source of calcium. Calcium keeps your nerves, heart and muscles healthy and may help regulate blood pressure.
Yield: 6 servings
Ingredients:
- 2 eggs
- 1 ⅔ cups coarse cracker crumbs*
- ½ small onion, scrubbed with clean vegetable brush under running water and chopped
- 1 (15 ounce) can salmon or 2 (5 ounce) cans tuna in water, drained
- ⅔ cup lowfat milk
- ½ cup celery, gently rubbed under cool running water, chopped (optional)
- salt and pepper, to taste
Directions:
- Wash hands with soap and water.
- Break eggs into a large bowl. Wash hands with soap and water after cracking raw eggs. Beat eggs and add remaining ingredients. Mix well. Mixture will be moist.
- Spray a large skillet with non-stick cooking spray. Heat skillet. Drop fish mixture onto the skillet using a ⅓ or ½ cup measuring cup. Brown on both sides.
- Cook until internal temperature reaches 160 °F on a food thermometer.
- Store leftovers in a sealed container up to four days in the refrigerator.
Notes:
* dry bread crumbs, crushed unsweetened cereal, or uncooked oatmeal can be used instead of cracker crumbs.
Nutrition Information:
