A colorful, casual meal that's surprisingly simple to prepare.
Prep time: 15 minutes
Sweet potato oven fries
- 4 large low-sodium sweet potatoes (yams)
- 1 1/2 tablespoons canola oil
- 1 tablespoon lemon pepper seasoning blend
- 1 can (14.75-ounce) pink or red salmon
- 2 green onions, chopped
- 1/2 cup chopped red bell pepper
- 8 crackers, unsalted tops (saltine-like), crushed
- 2 teaspoons lemon juice
- 2 egg whites from 2 eggs, whisked
- 2 tablespoons plain low-fat yogurt
- 1/4 teaspoon ground black pepper
- cooking spray
- 4 whole wheat buns
- 8 leaves Bibb lettuce
- 2 medium tomatoes, sliced
- Place oven rack in center, preheat oven to 425°F.
- Wash and scrub sweet potatoes, slice into wedges, lengthwise.
- In a large bowl, toss potato wedges with canola oil and seasoning.
- Spread on cookie sheet. Roast in the oven, turning occasionally, until tender and golden brown, about 30-40 minutes.
- While sweet potatoes are roasting, prepare salmon burgers. Drain salmon, place in a medium mixing bowl and flake.
- Fold in green onions and red pepper, crushed crackers, lemon juice, egg whites and yogurt.
- Shape into 4 patties.
- Coat large nonstick skillet lightly with cooking spray; heat.
- Cook salmon burgers until golden brown, turn and continue cooking until other side is golden brown.
- Serve burgers with sliced tomatoes and lettuce, and sweet potato oven fries.
Recipe courtesy of What’s Cooking? USDA Mixing Bowl.
Amount per serving
|Total Fat 14g|
|Saturated Fat 2g|
|Total Carbs 69g|
|Dietary Fiber 11g|
|Added Sugars 3g|
|Vitamin D 10mcg|
*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.