Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Plain nonfat yogurt

  2. 1 Scallion - chopped

  3. 1 teaspoon 5ml Dried dill

  4. 1 Salmon - (15 oz) - well drained, And bones removed

  5. 4 Egg whites

  6. 1/2 cup fat-free egg substitute

  7. 1/2 cup 73g / 2.6oz Plain bread crumbs

  8. 2/3 cup 41g / 1.4oz Chopped onion

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  10. 4 Whole-wheat mini pita pockets - - (4" rounds)

  11. 6 cups 1422ml Shredded romaine lettuce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the yogurt, scallion, and dill in a small bowl, and stir to mix well. Cover and chill until ready to serve. Place the salmon, egg whites, bread crumbs, onion, and black pepper in a medium-sized bowl, and mix well. Shape into 4 patties about 1 inch thick. Coat a 12-inch nonstick skillet with cooking spray, and preheat over medium-high heat. Add the patties and cook for 4 to 5 minutes on each side, or until browned. Cut a thin slice off the top of each pita round, and carefully open the round without separating the halves. Place 1 burger in each pita pocket, and top with 1 tablespoon of yogurt sauce and 1 1/2 cups of shredded lettuce. Serve immediately with extra sauce on the side. This recipe yields 4 servings. Per Serving: 330 calories; 32.5 g protein; 10g fat; 32g carbohydrates; 5g fiber; 68mg cholesterol; 802mg sodium.


Send feedback