Salmon Burgers and Sweet Potato Oven Fries

Ingredients

• 4 piece(s) Low sodium sweet potatoes yams
• 1 tbsp Canola oil
• 14.8 g Pink or red salmon
• 2 piece(s) Green onions, chopped
• 1/4 tsp Chopped red bell pepper
• 8 tbsp Crackers, unsalted tops (saltine-like), crushed
• 2 cups Lemon juice
• 2 piece(s) Egg whites, whisked
• 2 tbsp Plain low-fat yogurt
• 1/4 tsp Ground black pepper
• 3 sprays Cooking spray
• 4 piece(s) Whole-wheat buns
• 8 cup Leave Bibb lettuce
• 2 cup Tomatoes sliced
• 1 tsp Lemon pepper seasoning blend

Instructions

1. Place oven rack in center, heat oven to 425 °F.
2. Wash and scrub sweet potatoes, slice into wedges, length-wise.
3. In a large bowl, toss potato wedges with canola oil and seasoning.
4. Spread on cookie sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 30 to 40 minutes.
5. While sweet potatoes are roasting, prepare salmon burgers. Drain salmon; place in a medium mixing bowl and flake.
6. Fold in green onions and red pepper, crushed crackers, lemon juice, egg whites, and yogurt.
7. Shape into 4 patties.
8. Coat large nonstick skillet lightly with cooking spray; heat.
9. Cook salmon burgers until golden brown, turn, and continue cooking until other side is golden brown.
10. Serve burgers with sliced tomatoes and lettuce, and sweet potato oven fries.

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