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Salmon and dill burgers with kale coleslaw
Salmon and dill burgers with kale coleslaw
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Elevate fish burgers into a gourmet delight with this simple recipe.
Ingredients:
  • 4 (about 600g) skinless salmon fillets, coarsely chopped
  • 1 tsp finely grated lime rind
  • 40.00 ml coarsely chopped dill
  • 2 spring onions, coarsely chopped
  • 200g tub Greek-style yoghurt
  • 400g pkt Made Easy Kale Coleslaw
  • 9.20 gm olive oil
  • 4 Kaiser Rolls, split, toasted
  • 1 avocado, stone removed, peeled, thinly sliced
  • Frozen potato chips, cooked, to serve
Instructions:
  • In a food processor, combine salmon, lime rind, half of the dill, and half of the spring onion until just combined. Divide the mixture into 4 equal portions and shape each into a 10cm patty. Chill in the fridge for 10 mins before cooking.
  • In a bowl, mix together the yogurt, remaining dill, and spring onion. Season with salt and pepper.
  • Follow the convenient instructions on the Coles Made Easy Kale Coleslaw packet.
  • In a large non-stick frying pan over high heat, sizzle the oil. Add the salmon patties, searing each side for 2 minutes until they turn a glorious golden brown and are perfectly cooked through.
  • On serving plates, assemble the bread roll bases, avocado, kale coleslaw, and salmon patties. Add a dollop of the yogurt mixture and the bread roll tops. Serve with potato chips.

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