Salmon Burgers
Preparation
10 minutes
Cooking
10
Portions
4
Food storage
Storage: 3 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 2 cans (2 x 213g) pink salmon, drained
- 1 egg
- 125 ml (½ cup) quick cooking rolled oats
- 125 ml (½ cup) grated mozzarella cheese
- 20 ml (4 tsp) molasses
- 1 garlic clove, finely chopped
- 10 ml (2 tsp) mustard powder
- 2 green onions, minced
- Salt and pepper
- 15 ml (1 tbsp) canola oil
- 4 hamburger buns, regular size (can be toasted, if you wish)
Preparation
- Pour the contents of both cans of salmon into a large bowl. Remove the skins with your fingers. Do not remove the bones — simply crush them between your fingers.
- Add the egg, rolled oats, mozzarella cheese, molasses, garlic, mustard powder, green onions, salt and pepper and mix thoroughly with your fingers.
- With your hands, make 4 patties about the size of your hamburger buns. Variation: Children love mini burgers! Make 12 mini patties instead of 4 and buy mini hamburger buns.
- In a frying pan, heat the oil over medium-high heat. Brown the patties for 3 to 4 minutes on each side, until golden. Tip: Use the cooking time to prepare your side dishes.
- Serve in hamburger buns with your choice of toppings. Tip: The patties taste great on their own, served with rice and vegetables of your choice.
