| 1 | cup soft bread crumbs (about 2 slices bread) |
| 1/2 | cup Bisquick Heart Smart® mix |
| 1 | tablespoon Dijon mustard |
| 1/4 | teaspoon pepper |
| 8 | medium green onions, finely chopped (1/2 cup) |
| 2 | eggs, slightly beaten |
| 1 | can (14 3/4 oz) red salmon, skin and bone removed, drained and flaked |
| 2 | tablespoons margarine or butter |
| 4 | whole wheat burger buns, split |
| Lettuce leaves |
| 4 | tablespoons dill dip or Ranch dip |
Serve with...
Garden Ranch Pasta Salad
Total Time:
15 min
| 1. | In medium bowl, mix all ingredients except margarine, buns, lettuce and dill dip. Shape mixture into 4 patties, using heaping 1/2 cupfuls for each patty. |
| 2. | In 10-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. |
|
| Do you prefer Tuna Sandwiches? Use two 6-ounce cans of tuna, drained, instead of the salmon. |
|
| 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. |
|
| 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. |
Nutrition Information:
440 ( 170); 18g ( 4 1/2g, 2 1/2g); 185mg; 770mg; 37g ( 4g, 7g); 31g 60%; 8%; 40%; 20% 2 ; 1/2 ; 0 ; 3 1/2 ; 1 1/2 2 1/2