1/2 cup plain nonfat yogurt
1 scallion, chopped
1 15-ounce can salmon, well drained and bones removed
4 egg whites
4 whole wheat mini-pita pockets
6 cups shredded romaine lettuce
1 teaspoon dried dill
1/2 cup plain bead crumbs
2/3 cup chopped onion
1/4 teaspoon ground black pepper
Mix yogurt, scallion and dill in a small bowl. Mix well and chill until ready to serve.
Place salmon, egg whites, bread crumbs, onion and black pepper in a medium bowl and mix well. Shape into patties about 1-inch thick. Coat a large nonstick skillet with cooking spray and preheat over medium high heat. Add 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 yogurt sauce and lots of shredded lettuce. Serve immediately. Makes 4 servings.
Nutritional analysis per serving: 325 calories; 8 grams fat.
Thursday, April 29, 1999
