Ingredients
Makes 2–3 patties
Patties
- 1 salmon fillet
- 2 tbsp crushed organic, sugar-free cornflakes
- 2 tsp dried dill weed
- 2 tsp smoked paprika
- 2 tsp ground flaxseed
- 2 tsp hemp hearts (optional)
- 2 tsp lemon zest
- 1 tsp lemon juice
- 2 tsp fresh or dried parsley
- 1 tsp dried or fresh thyme
- ½ tsp Dijon mustard
- 1 tsp mayonnaise (optional)
- 1 tsp red pepper flakes
- 2 tsp capers
- ½ shallot, minced
- 1 large clove garlic, minced
- ½ tsp grated ginger
- 1 pinch sea salt
- 1 pinch ground pepper
Sauce
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp lemon zest
- 1 tsp fresh minced parsley
- 1 tsp fresh minced dill (optional)
- 1 small pickle, minced
- 1 pinch salt
- 1 pinch pepper
Method
- Preheat oven to 350°F.
- With a food processor: combine all patty ingredients and pulse until sticky but still slightly chunky. Without a food processor: mince garlic and shallot, grate ginger into a bowl, crush cornflakes in a bag, dice salmon finely by hand, add remaining ingredients and mash together.
- Form the mixture into patties.
- Heat a skillet on medium with avocado or olive oil. Sear patties 3–4 minutes per side until browned, then transfer to the oven for approximately 15 minutes.
- While the patties cook, whisk all sauce ingredients together.
- Spread sauce on a bun, add the patties with tomato, cucumber, and greens. Alternatively, serve over rice or on a salad.