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

Recipe Callum Hann | Photographs Brendan Homan | Styling Natalie Homan | Little helper Lily Green

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.