Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3230 / 775
Fats (g)
56.6
of which saturated (g)
11.3
Carbohydrates (g)
29
of which sugars (g)
12.4
Fibers (g)
10.3
Proteins (g)
45.9
Salt (g)
1.1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep burgers
Chop the salmon into skinless cubes. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Chop the spring onion and dill (reserve some for garnish).
2 Mix
Place the salmon cubes, 1 tsp of grated lemon zest, springonion, dill, almondflour, eggs, salt and pepper in a food processor. Blitz to a coarse paste. Refrigerate for 10-15 min.
3 Prep slaw
Meanwhile, slice or shred the cabbage as thinly as possible. Add it to a bowl and massage it with clean hands for 30 sec. Peel the carrot and slice it into matchsticks. Add them to the bowl. In a second, smaller bowl, combine the mayonnaise with 2 Tbsp of lemon juice. Season with salt. Set aside.
4 Form burgers
With oiled hands, shape the salmon mix into 4 burger patties.
5 Fry burgers
See pro tip! Heat a generous amount of oil in a pan over a medium heat. Once hot, add the burgers (in batches) and reduce the heat to low. Fry for 3 min on each side until golden on the surface and juicy in the middle.
6 Combine and serve
Combine the slaw and the lemonmayonnaise. Toss well. Divide among plates and top with the salmon burgers. Serve with the sourcream. Garnish with the remaining dill and any remaining lemon, sliced into wedges.