SALMON BURGERS

PREPARE SALMON BURGERS:
1 (15 1/2 oz) can salmon; drained and flaked
2 egg; beaten
1 cup dry bread crumbs divided
1/4 cup green onion; chopped
2 tbsp lemon juice
1/8 tsp pepper
YOGURT-CUCUMBER SAUCE:
1/2 cup plain low-fat yogurt
1/4 cup chopped, pared cucumber
1 Tbsp. fresh chopped dill
pinch of salt and pepper
TO COOK BURGERS:
1 cup vegetable oil

PREPARE SALMON BURGERS:
In medium bowl, combine salmon, eggs, 2/3 cup bread crumbs, the scallions, lemon juice, and pepper until well-blended. Shape into 4 patties, about 3/4-inch thick; coat with remaining bread crumbs. Place patties on wax-paper-lined plate; chill 1 hour.

PREPARE YOGURT-CUCUMBER SAUCE:
In medium bowl, combine well 1/2 cup plain low-fat yogurt, 1/4 cup chopped, pared cucumber, 1 Tbsp. fresh chopped dill and a pinch of salt and pepper. Cover and chill 30 minutes before using. Makes 1 cup

TO COOK BURGERS:
In large skillet, heat oil over medium heat. Add patties and cook 5 minutes per side until browned; drain on paper towels.

TO SERVE:
Serve with Yogurt-Cucumber Sauce.

Servings: 4