Recipes Salmon Burgers 29 March 2017 Studio Pilates Calories Per Serve: 255 Time To Prepare: 25 minutes Serves: 4 with 2 burgers each Ingredients: 500 g fresh raw skinless and boneless salmon fillet, chopped 1 small bunch chopped parsley 2 spring onions, sliced Zest and juice from 1 lemon Good grind of pepper and a little sea salt 1 egg 50 g (1/2 cup) almond meal to coat (optional) Directions: Combine the salmon, spring onion, parsley, lemon zest, juice, egg and a little salt and pepper into a food processor. Process until just combined. Remove and shape into 8 burgers. Coat them lightly in almond meal if using and rest in the fridge for 15 minutes to help them firm up. Cook the burgers in a pan over a low medium heat with a splash of olive oil until crisp, golden and cooked through. Serve with your choice of steamed greens, roasted sweet potato or leafy greens. Notes: These burgers keep for 2 3 days in the fridge after cooking. They are also delicious thrown into your lunchtime salad for an added protein hit. To make Salmon Burgers from Tinned Salmon: 185 g tin wild salmon drained 1 organic egg 1 spring onion (scallion), sliced 1 tablespoon parsley, chopped Combine the salmon, egg, parsley and spring onion, then season with freshly ground black pepper. Have a look at your mix and test cook a batch to see it holds together when cooked. Place spoonfuls of the salmon mixture into a pan and cook over a medium heat with a splash of olive oil for 1 2 minutes each side until golden. Recipe adapted from Teresa Cutter The Healthy Chef Nutritional Information Per Serve: Protein: 27.7g Calories: 255 Kilojoules: 1070