Salmon Burgers with Dill Slaw

Ingredients

• 500 gsalmon fillets, skinless, chopped
• 1large egg
• 2 tspDijon mustard
• 1¼green onions
• 2 tsplemon juice
• ¼ tspsalt
• 4buns
• 200 gcoleslaw mix
• 80 gplain 0% Greek yogurt
• 4 gfresh dill
• 2 tspapple cider vinegar
• 2 tspcanola or avocado oil

Method

1. Remove the skin from the salmon and cut it into chunks. Pulse in a food processor 5 or 6 times, or chop finely with a knife, until it holds together but is not a paste.

2. Mix with the egg, Dijon, sliced green onion, lemon juice and salt. Shape into 4 patties about 2 cm (3/4 inch) thick and chill for 10 minutes so they hold.

3. Heat the oil in a large non-stick skillet over medium heat until shimmering.

4. Cook the burgers for about 4 minutes per side, until golden and 63°C (145°F) in the centre.

   8 min timer

5. Toss the coleslaw mix with the Greek yogurt, chopped dill and apple cider vinegar.

6. Toast the buns and serve the burgers topped with the dill slaw.

Storing and reheating

Cooked patties keep 2 days.