Easy Mini-Salmon Burgers
Yield
6 servingsPrep
20 minCook
15 minReady
35 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 ½ | ounces |
canned salmon
|
|
| 4 | ounces |
crackers, saltine
finely crushed |
|
| 1 | each |
onions
finely diced |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
dill weed
|
|
| 2 | teaspoons |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 216.8 | ml/g |
canned salmon
|
|
| 115.6 | ml/g |
crackers, saltine
finely crushed |
|
| 1 | each |
onions
finely diced |
|
| 1 | each |
eggs
|
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
dill weed
|
|
| 1E+1 | ml |
black pepper
|
|
Directions
Trim canned salmon of large bones and skin as desired.
Mix well with other ingredients, except oil.
Form into 3 x ½ inch patties and fry lightly in oil until golden brown.
Makes approximately 12 mini- salmon burgers.
Serves 4 as an appetizer or 2 as a main course.
