Salmon and dill burgers with yoghurt sauce
Chunky salmon patties with dill and lemon, grilled and piled on crisp lettuce with a cool yoghurt sauce.
- Time35 min
- LevelMedium
- Costabout £2.10 a head
Ingredients
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Method
- 1
Chop half the salmon into small pieces and blitz the other half in a food processor until roughly minced. Mix together in a bowl.
- 2
Add the egg, cornflour, spring onion, dill, lemon zest and black pepper. Shape into 4 patties and chill for 15 minutes.
15 min - 3
Mix the yoghurt, cucumber and lemon juice for the sauce.
- 4
Spray a grill pan or frying pan and heat well. Cook the burgers for 4 to 5 minutes on each side until cooked through.
9 min - 5
Serve in lettuce leaves with tomato and the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.