Zesty salmon burgers with dill sauce - High Fibre

Rate this item
(0 votes)

High fibre (makes 4 patties) approximately   3-4   grams of fibre per serve  - 8 grams if with wholegrain roll



  • 225 grams of tinned salmon
  • 1 cup of baby spinach finely chopped
  • 2 tablespoons of wholemeal breadcrumbs
  • 1 tablespoon of LSA meal
  • 1 teaspoon of fresh grated lime rind
  • 1/2 teaspoon of fresh grated ginger
  • ¼ cup of toasted sesame seeds
  • Salt and pepper to taste
    (add water if mix too dry)


  • Dill herb ¼ cup
  • ½ cup of Greek Yoghurt
  • 1 tablespoon of fresh lime juice


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