These are incredibly delicious! Love the dill and pickles!
5 oz.container crumbled low-fat feta cheese (Athenos)
1/3 c. crushed saltines
1 large egg, lightly beaten
3 Tbls. finely chopped red onion
2 Tbls. snipped fresh dill
1 lb. salmon fillet, skin removed, cut into 1-inch chunks
2 Tbls. olive oil
8 mini pretzel buns, toasted
16 hamburger dill pickle slices
3 oz. (1/2 of a 7 oz jar) julienne oil-packed sun-dried tomatoes, drained and chopped
2 Tbls. orange juice
6 Tbls. c. low-fat mayonnaise (or Hellman’s with olive oil)
SUN-DRIED TOMATO SPREAD: Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered until thickened (10 minutes). Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving.
SALMON PATTIES: Combine feta, saltines, egg, red onion and dill in a large mixing bowl.
Place salmon in a food processor; pulse until coarsely chopped (do not over process). Add salmon to the feta mixture. Mix lightly, but thoroughly. Shape into (8) 1-inch thick patties. Refrigerate a few hours before frying.
In a large skillet, heat the oil over medium-high heat. Add patties in batches and cook until golden brown, 3-4 minutes on each side.
Serve on buns with tomato spread and pickles.