Ingredients
Salmon and zucchini burgers
Green hummus
Method
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 â…” 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.
Note
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