From Cooking Light, March 2007.

  1. Place tofu on a plate covered in several layers of heavy-duty paper towels. Cover with additional paper towels and cover with another plate. Weigh down the plate with a can; let stand 5 minutes.
  2. Place tofu in a large bowl. Add salmon to bowl; mash with a fork to crumble. Add chives, mustard, wasabi paste, pepper and egg white; mix well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place panko in a shallow dish; dredge patties in panko.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Place 1 lettuce leaf on each of the bottom halves of buns; top each serving with 1 tomato slice, 1 patty, and 1 onion slice. Spread 2 tablespoons pesto over each serving; top with top halves of buns.
Wasabi Salmon Burgers @ Group Recipes

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