Makes Approx 8 small or 6 large burgers
Ingredients:
- 2 Med-sized Fresh Wild /Organic Salmon Steaks or 400g Tin Wild Salmon (drained)
- (if fresh, steam for 10 mins on medium heat in 1/2 cup water & 2Tbs Apple Cider Vinegar)
- 2 Organic Free Range Eggs
- 3 Heaping Tbs Jumbo Oats or 2 Heaping Tbs Wholegrain Spelt or Rice Flour
- 2 Tsp chopped chives
Ingredients for Caper Sauce:
- 1 small carton Natural Yoghurt
- 1 Tbs Capers rinsed, drained and finely chopped
- 3-6 Black Olives, finely chopped (optional)
- 2 Tbs Diced Cucumber
- 2 Tsp chopped chives
Method for Burgers:
Drain Salmon, empty into mixing bowl and break up with a fork.
Add Eggs & Mix thoroughly.
Add Oats or Flour and mix it all in.
Add the chives, or any green herb you like, mix it up.
In a stainless steel frying pan (preferred, but can use a non-stick if it has absolutely no damage), heat 1-2 Tbs Olive Oil on medium heat for 2 minutes.
Spoon in the burger mixture, into little ‘piles’. Allow these to cook slowly for about 7 minutes (you will be able to see from the bottom up that they have cooked half way through).
Using a fish-slice, gently turn the burgers over and press lightly with back of fish-slice, this is where they take more of a burger shape.
Cook for further 7 minutes. Lift out gently and place on kitchen towel to drain.
Serve with Caper Sauce, and a large Green Leafy Salad
Method for sauce:
Mix everything in a small bowl and refrigerate while you prepare the burgers.