Ingredients
Quantity | Ingredients |
---|---|
1 | medium egg |
1/2 cup / 125 ml | whole wheat bread crumbs |
1 tbsp / 15 ml | ground flaxseed |
2 cans (213 g each) | salmon, drained |
1/4 cup / 50 ml | finely chopped onion |
2 tbsp / 25 ml | chopped fresh dill |
2 tbsp / 25 ml | lemon juice |
1/4 tsp / 1 ml | coarse sea salt, or to taste |
Freshly ground pepper, to taste | |
1 tbsp / 15 ml | canola or grapeseed oil |
2 | 6-inch (15 cm) whole wheat pita pockets, toasted and cut in half |
2 tsp / 10 ml | horseradish |
1 cup / 250 ml | baby spinach leaves |
1 | medium tomato, sliced |
Directions
In a large mixing bowl, combine egg, bread crumbs, flaxseed, salmon, onions, dill, lemon juice, salt, and pepper. Using clean hands, thoroughly mix ingredients together and form into 4 patties.
Heat oil in a skillet over high heat; when pan is hot, add salmon patties and reduce heat to medium. Cook patties for about 3 to 4 minutes per side, or until golden brown.
Remove from heat and serve each patty in half a pita pocket, topped with horseradish, spinach and tomato.
Serves 4.
Nutrition: Per burger with pita, spinach and tomato: 271 calories, 22 g protein, 15 g total fat (3 g saturated fat), 12 g carbohydrate, 1 g fibre, 73 mg cholesterol, 198 mg sodium
Source: Leslie Beck's Healthy Kitchen