Crunchy Salmon Burgers
Serves 4

This recipe provides 17 micrograms of vitamin D. Children and adults need about 5 micrograms per day. Getting a greater amount of vitamin D in one meal is okay, because most of us do not eat it every day.

2 - 6 oz (170 g) cans sockeye salmon
2 cups (500 ml) soft bread crumbs, divided
1 Tbsp (15 ml) VE Toasted Onion
¼ cup (60 ml) milk
2 eggs, lightly beaten
1 tsp (5 ml) VE Seafood & Fish Seasoning
1 Tbsp (15 ml) vegetable oil

1. Drain cans of salmon, reserving approximately 2 Tbsp (30 ml) liquid. Flake salmon into a large bowl. Add reserved liquid, approximately 1½ cups (375 ml) breadcrumbs and all other ingredients, except vegetable oil.
2. Mix until ingredients can be formed into patties (it may be necessary to add extra bread crumbs). Coat outside of salmon patties with remaining breadcrumbs.
3. Heat a large Excalibur® coated frying pan to medium; add vegetable oil and pan-fry patties until crisp and brown on the outside and warmed through, approximately 4 minutes per side.
4. Serve inside a whole-wheat burger bun and add toppings.

Per serving: Calories 290, Fat 16 g (Saturated 3.5 g, Trans 0 g), Cholesterol 145 mg, Sodium 270 mg, Carbohydrate 16 g (Fibre 1 g, Sugars 2 g), Protein 21 g.