Try a healthier take on burgers, with a wild salmon version. It’s also great covered with a cabbage slaw and wasabi mayo or served with a veg and rice bowl
Prep:15 mins
Serves 4
2 large eggs2 x 212g cans wild salmon, drained60g panko breadcrumbs2 tbsp finely chopped coriander 2 spring onions, finely chopped1 thumb-sized piece ginger, peeled and finely grated2 garlic cloves, grated1 large lime, juiced2 tbsp low-sodium soy sauce1 tbsp extra virgin olive oil
STEP 1Whisk the eggs in a large bowl. Add the salmon and use a fork to mix well so no large chunks remain. Add the panko, coriander, spring onions, ginger, garlic, lime juice and soy. Mix well, and form into 4 x 1.5cm thick patties. Chill if not cooking right away.STEP 2Heat the olive oil in a frying pan over a medium high heat, and cook the patties until golden brown and cooked through, about 4 mins per side.STEP 3Spread mayonnaise all over the cut sides of the burger buns, add a salmon patty to each bun. Top with avocado and lettuce. Place the bun top on and serve.Recipe extracted from Eat to Beat Depression and Anxiety: Nourish Your Way to Better Mental Health in Six Weeks by Dr. Drew Ramsey, published by HarperWave, £22.
