Salmon Burgers with Quick Slaw
PREP 10 MIN•COOK 20 MIN
DF
GF
NF
Number of servings
2
200g salmon fillets skin removed & finely chopped
1⁄2 large egg whisked
1 spring onion chopped
1⁄2 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
1⁄2 lemon zest & 2 tbs juice
1⁄2 tsp honey (rice malt syrup or maple syrup)
1⁄4 cup (25g) green cabbage finely sliced
1⁄2 celery stalk finely sliced
1⁄4 Granny Smith apple (medium) julienned
1⁄8 bunch of fresh coriander (80g bunch) sprigs roughly chopped
To make the burgers, combine salmon, egg, onion and ginger and season with salt and pepper.
Place breadcrumbs in a shallow bowl and season with salt and pepper.
Form salmon mixture into patties and toss in seasoned breadcrumbs to coat.
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.
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.
Toast rolls and top with pattie and slaw to serve.
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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