Closed Salmon and Dill Burgers with Kale Coleslaw

INGREDIENTS:

4 (about 600g) skinless salmon fillets, coarsely chopped
1 teaspoon finely grated lime rind
2 tablespoons coarsely chopped dill
2 spring onions, coarsely chopped
200g tub Greek-style yoghurt
400g pkt Coles Made Easy Kale Coleslaw
2 teaspoons olive oil
4 Coles Bakery Kaiser Rolls, split, toasted
1 avocado, stone removed, peeled, thinly sliced
Frozen potato chips, cooked, to serve
DIRECTIONS:

1. Place the salmon, lime rind, half the dill and half the spring onion in a food processor. Process until the mixture is just combined. Divide the mixture into 4 even portions. Shape each portion into a 10cm patty. Place in the fridge for 10 mins to chill.
2. Meanwhile, combine the yoghurt and remaining dill and spring onion in a bowl. Season with salt and pepper.
3. Prepare the Coles Made Easy Kale Coleslaw following packet directions.
4. Heat the oil in a large non-stick frying pan over high heat. Add the salmon patties and cook for 2 mins each side or until golden brown and just cooked through.
5. Place bread roll bases on serving plates. Top with the avocado, kale coleslaw and salmon patties. Top with a dollop of the yoghurt mixture and bread roll tops. Serve with the potato chips.

Thanks for sharing