3 cups packaged shredded cabbage with carrot (coleslaw mix)
¼ cup plain fat-free Greek yoghurt
2 tsp granulated sugar
2 tsp Goody vinegar
½ tsp celery seeds
¼ tsp salt
1 tbsp olive oil
¼ tsp ground black pepper
Salmon Burger Ingredients:
6 Goody salmon, drained.
¾ cup panko bread crumbs
½ cup finely chopped red sweet pepper
½ cup thinly sliced green onions
2 eggs, lightly beaten
Nonstick cooking spray
6 multigrain burger buns
1. In a medium bowl, combine the cabbage mix, yogurt, sugar, vinegar, celery seeds, olive oil, and salt and pepper. Stir well to combine. Cover and refrigerate until needed.
2. In a large bowl, combine the salmon, bread crumbs, sweet pepper, green onions, and eggs. Shape into six 4-inch patties (about ⅓ cup each).
3. Coat a very large nonstick skillet with nonstick cooking spray and heat over medium heat. Add patties and cook for 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; turn. Cook 4 to 5 minutes more or until browned and cooked through (160F.). Place patties on sandwich rolls and top with coleslaw. Serve with roasted carrots.