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Dan Churchill

Salmon Burgers with Quick Slaw

Dan Churchill
PREP 10 MIN
COOK  20 MIN

DF

GF

NF

Number of servings
2
Ingredients

200g salmon fillets skin removed & finely chopped

12 large egg whisked

1 spring onion chopped

12 tsp fresh ginger grated

salt & pepper, to taste

1 tbs breadcrumbs (or gluten-free if required)

1 tsp olive oil

2 wholegrain/wholemeal rolls, small (50g ea) (or gluten free)

Slaw

12 lemon zest & 2 tbs juice

12 tsp honey (rice malt syrup or maple syrup)

14 cup (25g) green cabbage finely sliced

12 celery stalk finely sliced

14 Granny Smith apple (medium) julienned

18 bunch of fresh coriander (80g bunch) sprigs roughly chopped

Methodbased on 4 servings
1

To make the burgers, combine salmon, egg, onion and ginger and season with salt and pepper.

2

Place breadcrumbs in a shallow bowl and season with salt and pepper.

3

Form salmon mixture into patties and toss in seasoned breadcrumbs to coat.

4

Heat oil in a non-stick frypan over medium heat and cook patties until golden, about 5 minutes each side. Transfer to a plate and keep warm.

5

At the same time, to make the slaw, whisk lemon juice, zest and honey together in a large bowl and season with salt and pepper. Add remaining ingredients and toss well.

6

Toast rolls and top with pattie and slaw to serve.

Nutritional Informationper serving

Energy (kJ)

1726 kJ / 412 cals

Protein

29.8 g

Fat

19.7 g

Sat. Fat

3.9 g

Carbs

26.7 g

Sugar

5.4 g

Fiber

4.4 g

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