These herby salmon burgers are delicious and also super versatile. You can swap out the salmon for cod or haddock. Up the chilli levels depending on how hot you like it and even play around with different seasonings. Note - you need a food processor for this recipe.
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Medium
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Ingredients
salmon 4 ⅓ (sliced)
lemon 1 (juice)
gluten free porridge oats 45 g
chilli flakes ¼ tsp
garlic granules ¼ tsp
fresh dill 1 handful (chopped)
dairy free yoghurt 80 ml
mixed leaf salad 120 g
olive oil dash
gluten free rolls 4
Method
Remove the skin from the salmon and roughly chop the salmon. Juice the lemon. Roughly tear the dill,
Add the salmon to a food processor with the gluten-free oats, half the lemon juice, chilli flakes, garlic granules and dill. Pulse until the mixture starts to stick together. You may need to scrape down the sides with a spatula,
Shape the mixture into burgers using your hands. Heat the olive oil in a frying pan and cook the salmon burgers for 5 minutes on each side, or until golden brown,
Meanwhile, make your lemony yoghurt by mixing together the yoghurt and the rest of the lemon juice. Season to taste with salt and pepper,
Toast the gluten free rolls, assemble with the salmon burgers and lemony yoghurt. Serve with the mixed leaf salad and enjoy!
