Wild salmon burgers

• eggs↗2 large

  large

• salmon↗2 x 212g cans wild

  drained

• panko breadcrumbs↗60g g
• coriander2 tbsp finely chopped tbsp

  finely chopped

• spring onions↗2

  finely chopped

• ginger↗1 thumb-sized piece

  peeled and finely grated

• garlic cloves↗2

  grated

• lime↗1 large

  juiced

• soy sauce↗2 tbsp low-sodium tbsp

  low-sodium

• extra virgin olive oil↗1 tbsp tbsp
• burger buns↗4
• mayonnaise↗
• avocado↗1 large

  thinly sliced

• lettuce leaves↗

Step-by-step instructions

1. 1

   Whisk the eggs in a large bowl. Add the salmon and use a fork to mix well so no large chunks remain. Add the panko, coriander, spring onions, ginger, garlic, lime juice and soy. Mix well, and form into 4 x 1.5cm thick patties. Chill if not cooking right away.

2. 2

   Heat the olive oil in a frying pan over a medium high heat, and cook the patties until golden brown and cooked through, about 4 mins per side.

3. 3

   Spread mayonnaise all over the cut sides of the burger buns, add a salmon patty to each bun. Top with avocado and lettuce. Place the bun top on and serve.