Fish Burger With Caper Yogurt
From The Bikini Body 28-Day Healthy Eating & Lifestyle Guide by Kayla Itsines [1]
Ingredients
- For the Burger
6-ounce salmon fillet, skin removed, deboned and roughly chopped
1 scallion, finely chopped
2 teaspoons finely chopped fresh parsley
1/2 teaspoon Dijon mustard
Sea salt and ground black pepper, to taste
Oil spray (like olive oil or coconut oil spray)
- For the Caper Yogurt
3 1/2 ounces low-fat plain yogurt
1 ounce salt-reduced low-fat feta cheese, crumbled
2 tablespoon capers, rinsed, drained, and finely chopped
2 teaspoons chopped fresh dill lemon juice, to taste
- For the Fixings
1 Lebanese cucumber, grated
4 radishes, grated
1 small fennel bulb, thinly sliced
2 whole wheat bread rolls
1 small handful baby spinach leaves
Directions
- Place the salmon, scallion, parsley, mustard, salt, and pepper in a food processor and pulse briefly until the fish is roughly minced.
- Using wet hands, shape the mixture into two even patties. Place on a plate, cover with plastic wrap, and refrigerate for 30 minutes.
- To make the caper yogurt, whisk the yogurt, feta, capers, dill, and lemon juice together in a small bowl.
- Heat a large non-stick fry pan over medium heat and spray lightly with oil spray.
- Add the patties and cook for 4 to 5 minutes, then carefully turn and cook for a further 4 to 5 minutes or until cooked through.
- Place the cucumber, radish, and fennel in a small bowl and toss gently to combine.
- To serve, cut the bread rolls in half and toast lightly in a toaster or under a hot oven broiler. On one half of each roll, layer half of the spinach, cucumber mixture, and a salmon patty. Drizzle over the caper yoghurt and top with the other half of each roll.
Information
- Category
- Main Dishes, BBQ
- Cuisine
- North American
- Yield
- 2