|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|
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. 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