1poundsalmon filletsdivided to ½ pound, skin removed & cubed
3stalksspring onionsminced
½mediumred onionminced
½teaspoonground cumin
½cupmintleaves, fresh
¼cupdillfresh
1pinchsalt
3tablespoonsbread crumbs
1largeeggbeaten
½cuphummus
Instructions
Grate the zucchini and leave it in a bowl with a pinch of salt for 5 minutes. Then squeeze out the excess liquid, use a strainer if it's still very wet.
Add the grated zucchini, salmon cubes, spring onions, red onion, cumin, mint, dill and a pinch of salt to a bowl and mix gently.
Add in the bread crumbs and the beaten egg, stir to combine until well-mixed. The mixture will be a bit sticky, but that's fine.
Divide the mixture into 4 balls, then press and mould them firmly with your hands. Place them on a plate with parchment paper.
Lightly heat a nonstick pan over medium heat with 1 tablespoon of olive oil. Add the salmon burgers and cook 3 to 4 minutes per side or until brown and crisp outside.
Serve the burgers on your favourite buns or with a bit of salad and top it with some hummus.