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