3/4 C. plain bread crumbs
1/4 C. celery, finely chopped
1/4 C. onion, finely chopped
1/4 C. non-fat sour cream
1 Tbsp. Dijon mustard
1 egg white, beaten
1 (14-3/4 oz.) can salmon, drained, skin and bones removed, flaked
1 (4.5 oz.) can Chopped Green Chiles, drained
In large bowl, combine all ingredients; mix well. Cover; refrigerate 10 minutes or until slightly firm.
Shape mixture into 4 patties, about 3/4 inch thick.
Spray 12-inch non-stick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add patties; cook 6-8 minutes or until golden brown, turning once.