19
Feb
2018

Zesty salmon burgers with dill sauce - Low Fibre

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Low fibre approximately 2-3 grams of fibre per serve - 4 grams if with white roll

 

Ingredients

  • 225 grams of tinned salmon
  • 1 cup of baby spinach finely chopped
  • 2 tablespoons of white breadcrumbs
  • ¼ cup of finely chopped parsley leaf
  • 1 teaspoon of fresh grated lime rind
  • 1/2 teaspoon of fresh grated ginger
  • Salt and pepper to taste
    (add water if mix too dry)

Sauce

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

Method

Mix together all the ingredients of the burger in a large bowl add a little water if mixture too dry and form 4 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 white bread bun or with a low fibre salad