asian-style salmon burgers... 20 minutes

the goods:

4 reserved roasted salmon fillets, flaked and mashed

1 cup reserved roasted vegetables, finely chopped

1 can (8 ounces) water chestnuts, drained and finely chopped

1 large egg white

1 tablespoon finely grated peeled fresh ginger

2 tablespoons soy sauce

1/4 cup all-purpose flour

4 hamburger buns

Bibb lettuce, for serving

Dijon mustard, for serving

In a large bowl combine salmon, vegetables, water chestnuts, egg white, ginger, and soy sauce; stir until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Spread Dijon mustard on buns and top with patties and lettuce. Serve!