Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
6 mins
total:
21 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup of the reduced-fat mayonnaise and the adobo. Cover and refrigerate until ready to serve.

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  • In work bowl of a food processor, add salmon, red pepper, scallions, panko, remaining 2 tbsp mayonnaise, the lemon juice, salt and black pepper. Pulse until just combined. Form into 16 patties, about a scant 1/4 cup each. Place on a greased baking sheet.

  • Heat a large nonstick skillet over medium-high heat and lightly coat with nonstick cooking spray. Cook patties in batches for 2 to 3 minutes per side, until browned and cooked through.

  • Place patties on rolls and spread about 1 1/2 tsp chipotle mayonnaise over each. Add lettuce, if desired, and serve.

Nutrition Facts

188 calories; fat 8g; cholesterol 31mg; saturated fat 1g; carbohydrates 16g; insoluble fiber 1g; protein 13g; sodium 280mg.
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