Ingredients
- ½ medium green bell pepper
- ½ medium onion
- 1 medium carrot, peeled
- 1 14¾-ounce can pink salmon
- 1 large egg
- ¼ teaspoon paprika (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 teaspoon parsley
- ¼ cup mayonnaise
- ¼ cup whole-grain cornmeal
- ½ cup quinoa flakes
- 1 avocado, mashed until smooth
Directions
Preheat oven to 350°F. Chop the bell pepper, onion, and carrot in a food processor. Break up the salmon by mashing it with a fork. In a large bowl, mix the bell pepper, onion, and carrot mixture with the salmon, egg, paprika, black pepper, parsley, mayonnaise, cornmeal, and quinoa flakes. Roll mixture with hands, and form into 3-inch patties about 1 inch thick.
Place patties on a greased cookie sheet or broiling pan, and bake 15 minutes. Flip burgers, and bake an additional 5 minutes or until burgers appear fully cooked. Serve with mashed avocado.
Makes 12 patties
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