Cajun Salmon Burgers
Indy Power's Cajun Salmon Burgers from The Little Green Spoon make for the perfect light supper and are paleo-friendly. Plus, these fish burgers are gluten and dairy-free too.
From the book
The Little Green Spoon: Deliciously healthy home-cooking to share and enjoy
Beautiful and delicious everyday meals
Simple, accessible recipes
Guilt-free treats to satisfy a sweet tooth
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Introduction
These are so satisfying. The blend of spices is insanely yum and the zesty lime takes to salmon so perfectly. These quickly became a weekly occurrence in my house and once you try them you’ll know why.
Ingredients
| ½ | large onion |
| 400g (14 oz) | fresh salmon |
| 1 | egg |
| 30g (1 oz/¼ cup) | ground almonds |
| 2 tsp | paprika |
| 1 tsp | cayenne pepper |
| 1 tsp | garlic powder |
| ½ tsp | ground cumin |
| 1 | lime, juice, plus extra to serve |
| coconut oil, for frying | |
| iceberg lettuce, to serve | |
| coarse salt |
Method
Chop the onion and salmon fillets into a few big chunks and add them to your food processor. Add in the egg, ground almonds, all of the spices, salt and lime juice too.
Pulse it a few times until everything is broken up and comes together. It should be a bit mushy, but still have some chunks (don’t overblend).
Lay out a sheet of parchment paper on the counter and then wet your hands. Use your damp hands to shape the mixture into patties, laying them out on the parchment paper.
Heat a pan on a high heat and add a little coconut oil. When it’s hot, add the burgers and cook for 4–5 minutes on each side.
Serve wrapped in fresh crunchy iceberg leaves with a generous squeeze of extra lime.
Reviews
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