Ingredients :
- 1 can -14 3/4 oz red sockeye salmon, drained -
- 1 egg white -
- 1 T dried onion flakes -
- 1/2 t black pepper -
- 2 T toasted plain wheat germ -
- Dijon mustard -
- 4 fresh tomato slices -
- 4 thin slices red onion, or 8 dill pickle slices -
- 4 lettuce leaves -
How to Prepare :
1. Place drained salmon in a medium bowel; mash bones and skin with fork, flake salmon (if you prefer, discard the bones and skin). Add egg whites, capers, onions, thyme, pepper, and wheat germ; mix well.
2. Divide into 4 portions and shape into firm patties; pressing between palms. Place on plate; cover with plastic wrap and refrigerate for 1 hr to firm.
3. Spray a medium skillet with non-stick cooking spray. Fry patties on medium heat for 5 minutes per side. Spread buns lightly with mustard. Place each pattie on bottom of bun; top with tomato and onion, or 2 pickle slices, lettuce and cover with the bun top
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