Salmon burgers with lemon slaw
Need a super speedy meal? These salmon burgers with lemon slaw only take half an hour to make.
Ingredients
Method
Ingredients
- 1 can Pams Pink Salmon (415g), drained and flaked
- 1 onion, grated
- 1 cup Pams Frozen Mixed Vegetables, defrosted
- 2 cloves garlic, finely chopped or 1 teaspoon Pams Crushed Garlic
- 2 tablespoons sweet chilli sauce (optional)
- 2 Pams Free Range Eggs
- ½ cup Pams Breadcrumbs
- 1 lemon
- ½ teaspoon salt
- pepper, to taste
- 6 Pams Four Seed Burger Buns OR Value King Burger Buns (8 pack) OR Pams Finest Brioche Burger Buns
LEMON SLAW
- ¼ head cabbage, thinly sliced
- 1 carrot, grated
- 2 tablespoons Pams Real Egg Mayonnaise
- salt, to taste
- pepper, to taste
Method
- Preheat oven to 180°C and line an oven tray with baking paper.
- Place the salmon, grated onion, mixed vegetables, garlic, sweet chilli sauce, eggs, breadcrumbs and zest of half the lemon into a large bowl. Season with salt and pepper and mix until it is well combined.
- Roll the mixture into 6 balls, and place on the oven tray. Using your hands or the back of a spoon flatten each patty until it is about the same size as the burger bun. Note: If you feel like the mixture isn’t staying together easily you can add more breadcrumbs.
- Place the tray in the oven and bake for 20 minutes, turning the patties after 10 minutes.
- To make the slaw, place the cabbage and carrots in a large bowl. Zest the other half of the lemon and sprinkle it over the slaw. In a small bowl mix together the mayonnaise and the juice from the lemon. Pour the lemon mayonnaise over the slaw and mix well. Season with salt and pepper.
- Slice the hamburger buns in half and place them on a baking tray. Place them in the oven for a few minutes to lightly toast.
- Serve the salmon patties in the bun with the cabbage slaw.