Salmon Patty Sandwiches

This is from Comfort Food Diet Cookbook.  I was sceptical about this dish before I made it, but my husband and I both absolutely loved it.  It was very light, refreshing, and healthy, but without being boring, bland, and uninteresting like some healthier food is.  We both wanted more because it tasted so good!  The original recipe called for just 1 egg instead of 2 and 1/3 cup fine bread crumbs instead of 2/3 cup for a binder, but the patties fell apart when I flipped them.  So, I doubled the amounts of egg and bread crumbs to bind the patties better for this recipe.  The below amounts are the revised amounts.

Makes 4 sandwiches

Ingredients:
*I Can't Believe It's Not Butter spray
*1 small yellow onion, finely chopped
*1 small green bell pepper, finely chopped
*2 eggs, slightly beaten
*2/3 cup fine bread crumbs
*1 Tablespoon lemon juice
*1 teaspoon teriyaki sauce
*1/4 teaspoon dried parsley flakes
*1/4 teaspoon dried basil
*1/4 teaspoon black pepper
*1 can (14 3/4 oz.) salmon, drained, bones and skin removed
*cooking spray
*4 English muffins, split in two and toasted
*4 lettuce leaves
*1 Roma tomato, sliced

Directions:
In a small saute pan, saute onion and bell pepper with a few sprays of I Can't Believe It's Not Butter over medium heat until tender.  Set aside to cool.

In a small bowl combine egg, bread crumbs, lemon juice, teriyaki sauce, parsley, basil, and pepper.  Mix well.  Add cooled down onions and peppers.  (Make sure they are not hot because they will start cooking the egg if they are.)  Add the salmon.  Mix well.  Combine into four patties.

In a large non-stick skillet coated with cooking spray, cook patties over medium heat for about 5-6 minutes on each side or until lightly browned.  Serve on the toasted English muffins topped with a lettuce leaf and a few slices of tomatoes.