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

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

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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