These delicious Salmon Burgers are a great way to get a bit extra fish in your diet. They can also be made in bulk and frozen for quick and nutritious dinners.
Ingredients
or800 grams of fish, salmon, pink, fresh or canned
orJuice and zest of 1 lemon
or2 tbsps of spring onions
or500 grams of yogurt, Greek, plain, nonfat
or1 bunch of dill, finely chopped
or1 bunch of chives, finely chopped
or6 large pita breads, to serve
or3 tsps of horseradish sauce
Preparation
1.
In a blender, process a quarter of the salmon along with the mustard, horseradish, anchovies and lemon zest until you have a very smooth paste. This forms the glue for the remainder of the burger mixture. 2.
Add the rest of the salmon, along with the breadcrumbs, spring onion, capers and chilli. Season to taste (you can take a spoonful and pan-fry it to check the seasoning before cooking). Pulse everything together until the mixture is even, but be careful not to overmix the salmon – the fish should still be about 5mm in size. 3.
Shape into burger patties and chill for at least 30 minutes or up to 3–4 hours before cooking. Lightly oil the fryingpan/ metal grids to prevent the burgers from sticking during cooking . Cook until golden brown on each side and serve while hot. Simply mix the Greek yoghurt with the herbs and cucumber and serve with the pita breads and your choice of topping.
