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Zesty Salmon Burgers With Dill Sauce



225 grams tinned salmon
1 cup baby spinach (finely chopped)
2 tablespoons wholemeal breadcrumbs
1 tablespoon LSA meal
1 teaspoon fresh grated lime rind
1/2 teaspoon fresh grated ginger
1/4 cup toasted sesame seeds
salt and pepper to taste
(a little water if mix is too dry)
1/4 cup dill herb
1/2 cup greek yoghurt
1 tablespoon fresh lime juice

Zesty Salmon Burgers With Dill Sauce Directions

Mix together all the ingredients of the burger except the toasted sesame seeds in a large bowl add water if mixture too dry and form 4 patties. Then sprinkle the seeds top and bottom of the patties

Make the sauce by shredding the dill herb and mixing it through yoghurt and add lime juice and a little salt to taste – put aside in fridge

Preheat a fry pan to medium heat spray with extra virgin olive oil and cook the burgers until they are golden on both sides and warmed through (4-5 minutes each side).

Cool patties for 3-4 minutes and serve with yoghurt sauce either on a multigrain bread roll or with a salad

Recipe notes

*Fibre 8g per serve if served with wholegrain roll.

Nutrition facts

Per Serving

Fibers (g): 4g

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