October 3, 2019

Recipe: Salmon burgers with apple and fennel slaw

Getting your little helpers to do their bit around the kitchen these school holidays can encourage them to start exploring new foods.

Salmon burgers with apple and fennel slaw
serves 4

400g salmon fillet, skin removed, roughly chopped
1 egg
zest and juice of 1 lemon
1/2 bunch dill, leaves picked
1⁄3 cup panko breadcrumbs
3 spring onions, thinly sliced
1 green apple, coarsely grated
1/2 fennel, thinly sliced
1⁄8 red cabbage, thinly sliced
1 tbsp seeded mustard
1/2 cup reduced-fat Greek yoghurt
1 tbsp olive oil
4 wholemeal bread rolls, halved

Combine salmon, egg, lemon zest and half the dill in a small food processor. Blitz until smooth. Transfer mixture to a large bowl and stir through breadcrumbs. Shape mixture into four patties using wet hands.

To make the slaw, combine spring onions, apple, fennel and red cabbage in a large bowl. Combine lemon juice, mustard, Greek yoghurt and remaining dill in a small bowl. Pour dressing over salad and toss to coat. Heat oil in a large frying pan over medium-high heat. Cook salmon patties for 2-3 minutes on each side or until golden brown and cooked through.

Serve a salmon patty on each roll topped with apple and fennel slaw.

This recipe first appeared in the August 2019 issue of SALIFE magazine. 

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