Name: Wild salmon burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 large eggs; 2 x 212g cans wild salmon drained; 60g panko breadcrumbs; 2 tbsp finely chopped coriander; 2 spring onions finely chopped; 1 thumb-sized piece ginger peeled and finely grated; 2 garlic cloves grated; 1 large lime juiced; 2 tbsp low-sodium soy sauce; 1 tbsp extra virgin olive oil; 4 burger buns; mayonnaise; 1 large avocado thinly sliced; lettuce leaves

2 large eggs
2 x 212g cans wild salmon
drained
60g panko breadcrumbs
2 tbsp finely chopped coriander
2 spring onions
finely chopped
1 thumb-sized piece ginger
peeled and finely grated
2 garlic cloves
grated
1 large lime
juiced
2 tbsp low-sodium soy sauce
1 tbsp extra virgin olive oil

To serve

4 burger buns
mayonnaise
1 large avocado
thinly sliced
lettuce leaves

Method

step 1
Whisk the eggs in a large bowl. Add the salmon and use a fork to mix well so no large chunks remain. Add the panko, coriander, spring onions, ginger, garlic, lime juice and soy. Mix well, and form into 4 x 1.5cm thick patties. Chill if not cooking right away.
step 2
Heat the olive oil in a frying pan over a medium high heat, and cook the patties until golden brown and cooked through, about 4 mins per side.
step 3
Spread mayonnaise all over the cut sides of the burger buns, add a salmon patty to each bun. Top with avocado and lettuce. Place the bun top on and serve.
Recipe extracted from Eat to Beat Depression and Anxiety: Nourish Your Way to Better Mental Health in Six Weeks by Dr. Drew Ramsey, published by HarperWave, £22.