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Food and Recipe Salmon and Dill Burgers with Kale Coleslaw

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 23, 2015.

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    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

    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.
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