Salmon Burgers and Sweet Potato Oven Fries

45 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 4sweet potatoes
• 22.2 mlcanola oil
• 1 cancanned pink or red salmon
• 2green onions
• ½ cupchopped red bell pepper
• 8unsalted crackers
• 9.9 mllemon juice
• 2egg whites
• 29.6 mlplain low-fat yogurt
• 1.2 mlground black pepper
• cooking spray
• 4whole-wheat buns
• 8Bibb lettuce leaves
• 2sliced medium tomatoes
• 14.8 mllemon pepper seasoning blend

How to cook it

1. Position an oven rack in the center and preheat the oven to 425°F.
2. Scrub the sweet potatoes clean and cut them lengthwise into wedges.
3. Toss the sweet potato wedges in a large bowl with the canola oil and lemon pepper seasoning.
4. Spread the wedges across a baking sheet and roast for 30 to 40 minutes, turning periodically, until golden brown and tender.
5. While the fries are baking, drain the canned salmon and flake it into a medium mixing bowl.
6. Fold in the scallions, bell pepper, crushed crackers, lemon juice, egg whites, yogurt, and black pepper until well combined.
7. Shape the mixture into 4 equal burger patties.
8. Mist a large nonstick skillet with cooking spray and set it over medium heat.
9. Cook the patties until nicely browned on the bottom, then flip and cook until the second side is golden.
10. Assemble the salmon patties on whole-wheat buns with tomato slices and lettuce, and serve alongside the roasted sweet potato fries.

More Kubbord recipes