Calories Per Serve: 255
Time To Prepare: 25 minutes
Serves: 4 with 2 burgers each
- 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)
- 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: