2 pouches (5 oz each) skinless boneless pink salmon
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
1 cup baby spinach leaves, coarsely chopped
1/4 cup Egg Beaters® Original
1/2 cup dry seasoned bread crumbs
2 tablespoons Pure Wesson® Canola Oil
Combine all ingredients, except oil, in medium bowl. Shape mixture into 6 patties, about 1/2-inch thick.
Heat oil in large nonstick skillet over medium heat. Cook patties 4 to 5 minutes or until browned. Turn carefully and cook 4 to 5 minutes more or until cooked through. Drain on paper towels.
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