Salmon Burgers With Sweet Potato Wedges

Ingredients

• 4 large low-sodium sweet potatoes
• 1 1/2 tablespoons canola oil
• 1 (14.75-ounce) can pink or red salmon, drained
• 2 green onions, chopped
• 1/2 cup chopped red bell pepper
• 8 unsalted saltine-style crackers, crushed
• 2 teaspoons lemon juice
• 2 egg whites, 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
• 1 tablespoon lemon pepper seasoning blend

Method

1. 1 Preheat oven to 425°F. Wash and scrub sweet potatoes, then slice lengthwise into wedges.
2. 2 Toss potato wedges with canola oil and lemon pepper seasoning in a large bowl. Spread on a cookie sheet.
3. 3 Roast potatoes for 30-40 minutes, turning occasionally, until tender and golden brown.
4. 4 While potatoes roast, flake salmon in a bowl. Fold in green onions, red pepper, crushed crackers, lemon juice, egg whites, yogurt, and pepper. Shape into 4 patties.
5. 5 Coat a large nonstick skillet with cooking spray and heat over medium. Cook patties until golden brown on both sides.
6. 6 Serve burgers on buns with lettuce, tomato slices, and sweet potato fries.