| 1/2 | cup soft bread crumbs (about 1 slice bread) |
| 1/4 | cup Bisquick Heart Smart® mix |
| 1 1/2 | teaspoons Dijon mustard |
| 1/8 | teaspoon pepper |
| 4 | medium green onions, finely chopped (1/4 cup) |
| 1 | egg, slightly beaten |
| 1 | can (7 1/2 oz) red salmon, skin and bone removed, drained and flaked |
| 1 | tablespoon margarine or butter |
| 2 | whole wheat burger buns, split |
| Lettuce leaves |
| 2 | tablespoons dill dip or ranch dip |
Serve with...
Triple-Berry Angel Shortcakes
Total Time:
3 hours 10 min
| 1. | In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 2 patties, using heaping 1/2 cupfuls for each patty. |
| 2. | In 8-inch nonstick skillet, melt margarine over medium heat. Cook patties in margarine over medium heat 10 to 12 minutes, turning once, until brown and cooked through. |
| 3. | Fill buns with lettuce, salmon patties and dill dip. |
| No change. |
|
| The cook time for these patties may vary slightly depending on the heat source on your range. Keep an eye on them during cooking to make sure they cook evenly on the bottom.
|
|
| Serve with clusters of grapes. |
|
| Cook the salmon patties up to 24 hours before serving; cover and refrigerate. To serve, heat on a cookie sheet at 400°F for 10 minutes.
|
|
| Do you prefer Tuna Patties? Use two 6-ounce cans of tuna, drained, instead of the salmon.
|
Nutrition Information:
430 ( 160); 18g ( 4 1/2g, 2 1/2g); 180mg; 770mg; 38g ( 4g, 7g); 30g 45%; 4%; 40%; 20% 2 ; 1/2 ; 0 ; 3 ; 1 1/2 2 1/2