Delicious Salmon Burgers Topped with Crunchy Slaw

These salmon burgers are absolutely delicious and super easy to make with just a handful of ingredients. They’re perfect for a quick, protein-packed lunch or dinner.

Ingredients:

• 12-14 ounces of cooked salmon (canned works well, but you can use any type you have on hand)
• 2 eggs
• 1/2 cup breadcrumbs (Panko for crunchiness or whole wheat for a healthier option)
• 1 teaspoon salt (adjust if your breadcrumbs are already seasoned)
• 1/2 teaspoon garlic powder
• 1/4 cup fresh herbs like chives, parsley, or dill, finely chopped
• A squeeze of lemon juice
• Olive oil for frying

For the Cabbage Slaw:

• 1 head of green cabbage, finely shredded
• 1 cup plain Greek yogurt
• 2-3 tablespoons white distilled vinegar, adjusted to taste
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup fresh herbs like chives, parsley, and dill, chopped
• A drizzle of olive oil

Instructions:

1. Prepare the Salmon Burgers:

   • Flake apart the salmon.
   • In a bowl, combine the salmon, eggs, breadcrumbs, salt, garlic powder, chopped herbs, and lemon juice. Mix well.
   • Form the mixture into 3 large or 4 medium patties.
   • Heat some olive oil in a nonstick skillet over medium heat.
   • Fry the patties for a few minutes on each side until they are golden brown and crispy.
   • Remove the patties from the skillet and place them on a paper towel-lined plate. Sprinkle a little more salt on top.

2. Make the Cabbage Slaw:

   • In a large bowl, mix together the shredded cabbage, Greek yogurt, vinegar, salt, garlic powder, and chopped herbs.
   • Drizzle with a bit of olive oil and adjust the seasoning as needed.

3. Serve:

   • Place the warm salmon burgers on a bed of the creamy cabbage slaw.
   • Add a dollop of extra yogurt and a swirl of olive oil on top of the burgers, and sprinkle with more herbs.

These salmon burgers are a fantastic meal option that keeps well too. You can store them in the fridge for about 3 days or freeze them for up to 3 months. Just reheat in a nonstick skillet to keep them crispy. The slaw is best enjoyed fresh, ideally within a day of making it.

Enjoy your meal!