Ingredients

The following ingredients have 4 Servings
  • 12-14 ounces cooked salmon
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped fresh herbs, like chives, parsley, and dill
  • a squeeze of lemon juice
  • olive oil for pan-frying
  • 1 head green cabbage, finely shredded
  • 1 cup plain Greek yogurt
  • 2-3 tablespoons white distilled vinegar (more to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 cup chopped fresh herbs like chives, parsley, and dill
  • a drizzle of olive oil

Instruction

  • Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.
  • Mix all slaw ingredients together. Taste and adjust.
  • Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.