Ingredients

3 medium sweet potatoes
1½ Tbsp. extra-virgin olive oil
1 14.75 oz. can wild Alaskan salmon, drained
2 Tbsp. onion, minced
1 dill pickle, minced
1 Tbsp. light mayonnaise
1 egg
½ cup oats, ground up
Salt and pepper to taste
2-3 Tbsp. corn meal
1½ Tbsp. safflower oil
6 whole-grain burger buns or bread, lightly toasted 

Directions

1. Preheat oven to 375 degrees. 
2. Scrub sweet potatoes, cut into fries or wedges, and toss with olive oil in a bowl. 
3. Place in a single layer on baking sheet and bake for 35-45 minutes until golden brown.
4. Meanwhile, in a mixing bowl, flake salmon with a fork, add onion, pickle, mayonnaise, egg, oat crumbs, salt, and pepper, and combine ingredients. 
5. Form into four patties and lightly roll in corn meal. 
6. Heat safflower oil in large skillet and cook salmon burgers until golden brown on each side, about 3-4 minutes per side. 
7. Serve on buns or bread, open face if desired, with sweet potatoes on the side.