Quick & Easy

Salmon and zucchini burgers with green hummus

salmon and zucchini burgers with green hummus


Salmon and zucchini burgers
Green hummus


1.Combine zucchini and salt in a small bowl; stand 5 minutes. Squeeze excess liquid from zucchini.
2.Pulse salmon in a food processor into 1cm pieces. Add zucchini, onion, garlic, egg, cumin and half the herbs; pulse until well combined (pulse in short quick bursts to ensure you don’t overmix).
3.To make ⅔ cup fresh breadcrumbs, remove the crust from three 1.5cm thick slices of wholemeal bread; process slices until they become coarse crumbs.
4.Add breadcrumbs, pulse until combined; season. (The mixture will be quite wet but will firm on chilling.) Using damp hands, shape mixture into four 10cm patties. Place on a baking-paper-lined tray. Cover; refrigerate 30 minutes.
5.Meanwhile, make green hummus. Process hummus and remaining herbs in processor until smooth. Add yoghurt; pulse until combined.
6.Heat oil in a large frying pan over medium heat; cook patties for 3 minutes each side or until just cooked through.
7.Place lettuce, patties, green hummus and tomato between toasted rolls.

A fish burger makes a delicious alternative to a beef burger. You can use white-fleshed fish, or even prawns, instead of the salmon for something different.


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