Instructions: In medium bowl, combine salmon, 1/2 cup wheat germ and green onions. In small bowl, beat together two egg whites, 2 tablespoons water, mayonnaise, salt and hot pepper sauce; add to salmon mixture, mix well. Shape into five patties, each about 1 inch thick.

In shallow dish, place remaining 1/2 cup wheat germ. In second shallow dish, beat remaining egg white with remaining two tablespoons water until frothy. Dip salmon patties, one at a time, into wheat germ, then into egg white mixture, then again into wheat germ.

In nonstick skillet, heat oil. Cook patties over medium heat on each side until golden brown and heated through. Serve on buns with avocado, tomato slices and spinach.

Makes five servings.

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