1/2 diced yellow onion 1 6-oz can salmon packed in water, without bones or skin, drained 2 egg whites, whisked 1 tsp Dijon mustard 1/2 cup whole-wheat bread crumbs 1 medium carrot, peeled and grated

In a large bowl, mix together diced onion, salmon, egg whites, Dijon, bread crumbs, carrot and 1 tbsp cilantro. Using your hands, form mixture into 4 large patties, each about 4 or 5 inches in diameter.
Heat a large nonstick or cast-iron pan over medium-high for 1 minute. Mist with cooking spray. Place all 4 patties in pan and cook for 2 1/2 minutes on each side or until lightly browned.