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
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.
|400 g (14 oz)||fresh salmon|
|30 g (1 oz/¼ cup)||ground almonds|
|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|
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.