Ingredients
- 415g of tinned salmon, well drained
- 4 large potatoes, peeled
- 2 spring onions, finely chopped
- 1/3 cup of chopped parsley
- 3/4 cup of breadcrumbs
- 2 teaspoons of minced garlic
- 3 tablespoons of lemon juice
- salt/pepper to taste
- olive oil for frying
SALMON BURGERS
Tinned salmon is just as nutritious as fresh salmon and a much cheaper option. Ideally we should aim to consume two servings of Omega-3 rich fish a week.
Serves: 6
Method
- Boil a pot of water and cook potatoes until tender, drain and mash well.
- Place in a large bowl.
- Add the salmon, onion, garlic, parsley, lemon juice and 1/4 cup of breadcrumbs.
- Stir to combine.
- Form patties and refrigerate for 20 minutes.
- Before cooking, lightly coat the patties in the remaining breadcrumbs.
- Heat oil in a fry pan and cook the patties for 2-3 minutes on each side (or until golden brown).
Serving suggestion: Make into burgers with a grain bread roll or serve with a side salad. The burger patties also store well for lunches over the following days.
Nutritional information (per serving)
Energy 968 kJ or 231 cal, protein 20g, fat total 7.8g, saturated fat 1.5g, carbohydrates 19g, sugars 1.8g, sodium 382mg, fibre 2.4g
