Makes: 4-6 patties. Total time: 10 mins
Honestly, this recipe couldn't get easier! When these wild salmon and dill burgers are topped right (as you can see from my photo), they'll quite possibly be the tastiest (and healthiest meal) in your week.
Wild salmon and fresh dill make these burgers a beautiful source of healthy Omega 3 fats, protein, vitamin C and calcium. I promise, you will not be disappointed if you make them and they are fantastic as leftovers, even after being in the fridge for a few days.
Here's what you need to make them:
2 cans wild sockeye or pink salmon (I prefer sockeye or a mix of both)
2 chia eggs (2 x tbsp chia seeds with 6 x tbsp water)
1/4 cup fresh dill, chopped
1/4 cup mayonnaise (I use unsweetened coconut or other vegan yogurt for egg-free)
3 tbsp coconut flour
3 tbsp tapioca flour (arrowroot or potato starch work too)
Salt & pepper to taste
Optional toppings: Red onion, pickle slices, dijon mustard and a bed of lettuce to serve them on (these are my faves but use whatever you love!)
Here's what you need to do:
Drain juice from canned salmon and throw into a large bowl
Add your chia eggs into the bowl
Chop fresh dill and add to bowl with salmon
Add mayo or avocado oil, flours and salt and pepper and mix everything well
Heat a non stick pan on medium, add a touch of oil for cooking, form mixture into patties and fry until golden on each side (about 3 mins per side).
If you make these salmon burgers, please take a photo and tag @yourbestlifewithlisa