Salmon Burgers with Sour Cream-Dill Sauce

by Judy Walker

INGREDIENTS:

SAUCE

1/3 cup sour cream

3 T mayonnaise or salad dressing

3/4 t. dried dill weed

BURGERS:

1 large egg

2 T milk

1 can (14 3/4 oz) salmon, drained, skin and bones removed, flaked)

2 medium green onions, chopped (2 tablespoons)

1 cup soft bread crumbs (about 1 1/2 slices bread)

1/4 t salt

1 T vegetable oil

DIRECTIONS:

1. In small bowl, stir sauce ingredients until well mixed. Cover; refrigerate until serving.

2. In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter.

3. In 10-inch nonstick skillet, jeat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.