Finger, Fork & Knife

A beautiful light salmon burger made with lots of coral-coloured salmon, baby spinach, millet and seeds. Seasoned with a splash of tamari, lemon juice and ginger, and all held together with Japanese panko breadcrumbs, they are pan-fried until golden. My Seed-flecked Salmon and Spinach Burgers with Cucumber and Snow Pea Shoots are nutritious, tasty and simple. They freeze fantastically well, perfect for a quick dinner or lunch when you’re faced with an empty fridge situation.

250g salmon fillet, finely chopped

1 cup baby spinach leaves, chopped

Scant ¼ cup panko breadcrumbs

Juice and zest of half a lemon

½ tbsp fresh ginger, grated

½ tbsp tamari – or soy sauce

2 tbsp roasted sesame seeds

2 tbsp pepitas

¼ cup cooked millet, cooled and squeezed of excess moisture

Sea salt and freshly ground black pepper

1 cup polenta, for dusting

Cucumber, sliced into thin ribbons

Snow pea shoots

Beetroot relish, to serve

Olive oil

4 seedy sourdough rolls

In a large bowl mix together the salmon, spinach, panko, millet, ginger, tamari, sesame seeds, pepitas, salt, pepper, and the juice and zest of the lemon. When all ingredients have been well incorporated form the mixture into 4 equal sized patties.

Place the polenta in a bowl, and roll the patties in the polenta to coat. Set aside on a piece of baking paper and repeat with remaining patties.

Preheat a lightly oiled pan over medium-high heat. Cook patties 3-4 minutes on each side or until lovely and golden brown.

Serve with toasted seedy rolls, beetroot relish, cucumber ribbons and snow pea shoots.

Makes 4 patties