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Spinach and salmon burgers with tzatziki
Spinach and salmon burgers with tzatziki
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Crunchy, nutritious salmon patties packed with vitamins and omega-3s.
Ingredients:
  • 140g (2 cups) fresh wholemeal breadcrumbs (made from day-old bread)
  • 4.60 gm olive oil
  • 2 shallots, ends trimmed, thinly sliced
  • 1 bunch English spinach, stems trimmed, washed, dried, coarsely chopped
  • 1 x 415g can red salmon, drained, skin and bones removed, flaked
  • 65g (1/4 cup) 97% Fat Free Mayonnaise
  • 2 pieces wholemeal Lebanese bread, halved
  • 1 x 100g pkt rocket salad mix
  • 1 x 425g can sliced beetroot, drained
  • 2 carrots, peeled, sliced into ribbons
  • 130g (1/2 cup) low-fat tzatziki
Instructions:
  • Preheat the oven to a golden 180°C. Sprinkle 35g (1/2 cup) of breadcrumbs onto a baking tray and bake for about 5 minutes until they become beautifully toasted. Transfer them to a fancy plate.
  • Heat oil in a frying pan until shimmering. Saute shallot and garlic for 1 minute until fragrant. Add spinach and cook until wilted. Allow to cool briefly.
  • Preheat the baking tray in the oven. Mix together the spinach mixture, salmon, mayonnaise, and remaining breadcrumbs in a bowl. Season with salt and pepper. Divide the mixture into 4 equal portions and form each into a 2cm-thick patty.
  • Coat the patties in egg and toasted breadcrumbs, ensuring they are well coated. Grease a baking tray with olive oil spray. Place the patties on the prepared tray and give them a light spray of olive oil. Bake for 8 minutes, then turn and bake for an additional 7 minutes until golden and heated through.
  • Arrange the bread on serving plates and layer with salad mix, beetroot, carrot, and patties. Drizzle with tzatziki before serving.

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