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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A healthy take on a burger from Recipes +. Hubby & I are trying to eat healthier so I decided to give this one a burl. Not too bad! DH ate all his & I quite enjoyed too but make sure you use plenty of sauce, yum! and if there are any leftovers, you'll impress the cats too!! :lol: Ingredients:
420 g butter beans or 420 g cannellini beans, rinsed |
415 g pink salmon, drained & flaked |
4 spring onions, thinly sliced |
1 small zucchini, grated |
1 small carrot, grated |
1 egg, lightly beaten |
1/4 cup plain flour, to coat |
1/2 cup corn flake crumbs |
1 tablespoon cooking oil |
4 whole grain buns, toasted |
1 cup egg mayonnaise |
1/4 cup dill or 1/4 cup chives or 1/4 cup parsley, finely chopped |
2 tablespoons onions, finely chopped |
2 tablespoons capers, finely chopped |
2 tablespoons sweet gherkins, finely chopped |
dijon mustard or coarse grain mustard, to taste |
Directions:
1. Mash beans in a large bowl & add salmon, onion, zucchini, carrot, crumbs & egg, season well.
2. Mix ingredients well to combine & shape into 4 patties, then lightly coat with flour, chill for 15 minutes.
3. Preheat a well-oiled BBQ hotplate or non-stick frying pan and add oil, cook patties for approx 3 mins each side or until golden and place on a lined baking tray .
4. Bake at 220.C for approx 10 mins or until cooked through.
5. Make tartare sauce: Place mayo, herbs, onion, capers & gherkins in a bowl & season with mustard, salt & black pepper, mix well to combine, chill.
6. Sandwich patties on buns with salad leaves & top with sauce.
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