Salmon burger

By admin
03 January 2012

Use salmon instead of meat for the hamburger patty and stir in a few vegetables. Serve with an avocado sauce and ovenroasted sweet potato, which is a low-GI food and a complex carbohydrate.

Preparation time: 30 min

Cooking time: 20 min

Makes 12 fishcakes of about 100 g each.

Brain-food ingredients salmon, lettuce leaves and peas, wholegrains.

PATTY

1 onion, finely chopped

4 garlic cloves, crushed

2 cans (415 g each) salmon, drained

2-4 lemons, juice and rind

10 ml (2 t) Dijon mustard

1 green pepper, finely chopped

250 ml (1 c) peas, fresh or frozen

2 eggs, beaten

250 ml (1 c) fresh breadcrumbs

125 ml (½ c) fresh herbs

15 ml (1 T) soy sauce

salt and pepper to taste

extra breadcrumbs for rolling

AVOCADO SAUCE

2 avocados, seeded and peeled

250 ml (1 c) yoghurt

60 ml (¼ c) fresh herbs

juice and rind of 1 lemon

1 tomato, peeled and finely chopped

2 garlic cloves, crushed

1 small onion, finely chopped

salt and pepper to taste

BURGER

12 low-GI bread rolls, halved

12 large cos lettuce leaves

1 red onion, sliced in rings

1-2 large tomatoes, sliced

oven-roasted sweet potato slices to serve

Preheat the oven to 180 ºC.

PATTY 

Sauté the onion and garlic together. Add the rest of the ingredients and mix well.

Form flat patties weighing about 100 g each and roll in extra breadcrumbs.

Place on a greased baking sheet and allow to rest in the fridge for at least 20 minutes. Bake for 20 minutes in the oven until golden brown and done.

SAUCE

Process all the ingredients in a food processor until smooth. Set aside.

BURGER 

Slice a breadroll in half and place a lettuce leaf, onion and tomato slices and a fish patty on one half. Repeat with the rest of the breadrolls and ingredients.

Serve with a scoop of avocado sauce and oven-roasted sweet potato slices.

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