Ingredients
3/4
cup Progresso™ Plain Bread Crumbs
1/4
cup finely chopped celery
1/4
cup finely chopped onion
1/4
cup nonfat sour cream
1
tablespoon Dijon mustard
1
egg white, beaten
1
(14 3/4-oz.) can salmon, drained, skin and bones removed, flaked
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained
Preparation
In large bowl, combine all ingredients; mix well. Cover; refrigerate 10 minutes or until slightly firm.
Shape mixture into 4 patties, about 3/4 inch thick.
Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add patties; cook 6 to 8 minutes or until golden brown, turning once. If desired, serve with additional nonfat sour cream.
