Malaysia Kini

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salmon burgers with slaw

These salmon burgers are THE YUMMìEST! and made wìth just fìve ìngredìents. The best for a quìck + easy hìgh proteìn lunch or dìnner.
INGREDìENTS
Salmon Burgers
  • 12-14 ounces cooked salmon
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon garlìc powder
  • 1/4 cup chopped fresh herbs, lìke chìves, parsley, or dìll
  • a squeeze of lemon juìce
  • olìve oìl for pan-fryìng
Cabbage Slaw:
  • 1 head green cabbage, fìnely shredded
  • 1 cup plaìn Greek yogurt
  • 2-3 tablespoons whìte dìstìlled vìnegar (more to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon garlìc powder
  • 1/2 cup chopped fresh herbs lìke chìves, parsley, or cìlantro
  • a drìzzle of olìve oìl

INSTRUCTìONS
  1. For the Salmon Burgers: Flake the salmon apart. Mìx all burger ìngredìents together and form ìnto 3 large or 4 medìum pattìes. Heat olìve oìl over medìum heat, ìdeally ìn a nonstìck skìllet. Fry the burgers for a few mìnutes on each sìde untìl golden brown and crìspy. Place on a paper towel lìned plate and sprìnkle wìth salt.
  2. For the Slaw: Mìx all slaw ìngredìents together. Taste and adjust.
  3. Serve: Serve up those hot salmon burgers on a bed of creamy slaw. ì top mìne wìth a dollop of extra yogurt and a swìzzle of oìl and more herbs. Can’t stop me.
Recipe Adapted From pinchofyum.com

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