Salmon Burgers

Fresh salmon burger with earthy quinoa patties and light tofunnaise

(Donna Hay: no time to cook)
2 servings

Salomon burgers:
2 salmon fillets (180g each)
1 tbsp rice flour
1 egg white
1 tsp lemon zest
salt, pepper
optional: 1 stalk of lemon grass, grated
optional: 1 red chili, chopped finely
oil for frying

Wasabi mayo:
125g mayonnaise (or tofunnaise)
1 ½ tsp wasabi
1 tsp limejuice


  1. Chop salmon into very small chunks. Mix with the remaining burger ingredients. If you have the time allow the flavours to mix for 30 minutes in the fridge.
  2. Heat a frying pan. Add a little oil.
  3. Form patties (either by hand or using a serving ring in the frying pan) and cook around 4 min on each side.
  4. Mix mayo- or tofunnaise with wasabi and lime. Refrigerate until you are ready to serve.
  5. Serve with some lime wedges. Maybe a green salad or blanched samphire. The salmon cakes combine wonderfully with Cheesy Quinoa Cakes.

Fresh and zingy salmon burgers


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