asian–style salmon burgers

500 g salmon fillet, skin and bones removed, cut into 1-inch pieces 1 lb
OR
2 213 g/7.5 oz cans Western Family canned salmon
15 mL minced fresh ginger root 1 tbsp
15 mL minced fresh garlic 1 tbsp
2 green onions, thinly sliced 2
10 mL Western Family lemon juice 2 tsp
7.5 mL Western Family light soy sauce 1 1/2 tsp
125 mL whole wheat bread crumbs 1/2 cup
2 Western Family large eggs, lightly beaten

1. Using a sharp knife, carefully remove skin from salmon. Remove any bones. Place small batches of salmon in a food processor or blender and pulse until coarsely chopped. Transfer salmon to a medium bowl. If using canned salmon, drain and remove salmon skin. Transfer to a medium bowl and crush salmon bones.

2. Add ginger, garlic, green onions, lemon juice, soy sauce, bread crumbs and lightly beaten eggs. Stir to combine.

3. Divide salmon mixture into 4 to 6 equal portions. Shape into 1/2 inch thick patties. Refrigerate for at least 20 minutes before cooking.

4. Spray a large saucepan with non-stick cooking spray. Heat to medium heat. Add salmon patties and cook until golden brown, about 5 to 6 minutes or until internal temperature reads 145ºF (63ºC). Salmon burgers are delicious served on toasted Western Family sesame seed hamburger buns.

Nutritional Analysis:
Calories 202 Protein 25 g Fat 7 g Carbohydrate 10.2 g Fibre 0.7 g