Salmon Burgers with Slaw and Lemon Yoghurt
Ingredients
Serves 4- 500gskinless salmon fillets
- 4spring onions, finely sliced
- 15gdill, chopped
- 1lemon, zest and juice
- 1 tbspDijon mustard
- 1egg
- 50gbreadcrumbs
- 2 tbspolive oil
- fine salt
- black pepper
- 300gwhite cabbage, finely shredded
- 2carrots, coarsely grated
- 1/2red onion, thinly sliced
- 200gGreek yoghurt
- 1 tbspextra virgin olive oil
- 4burger buns, split
- 1little gem lettuce, leaves separated
Method
- Cut the salmon into 5mm dice by hand. A processor turns it to paste and the burgers go rubbery; chopped by hand they stay juicy and chunky. Mix in a bowl with the spring onions, dill, lemon zest, mustard, egg, breadcrumbs, a teaspoon of salt and plenty of pepper.
- Shape into 4 patties about 2cm thick and chill for 10 minutes so they firm up while you make the slaw.
- Mix the yoghurt with the lemon juice and a pinch of salt. Put a third of it in a bowl with the cabbage, carrots, red onion and extra virgin olive oil and toss well. Keep the rest for the buns.
- Heat the olive oil in a large frying pan over a medium heat. Fry the burgers for 4 minutes each side until golden and cooked through to the centre. Resist pressing them down; that squeezes the moisture out.
- Toast the cut sides of the buns in the pan for a minute. Build each bun with lettuce, a burger, a spoon of lemon yoghurt and a pile of slaw, with the rest of the slaw on the side.
Per serving
- kcal
- 710
- protein
- 42.6g
- fibre
- 7g
- carbs
- 60.7g
- fat
- 33.7g
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