Salmon Burgers with Yoghurt Cucumber Sauce In a Lettuce Cup


 Chef: Zoe Bingley-Pullin

Serves: 4-6


300g salmon drained and flaked or 300g hard tofu

2 eggs

1 cup of wholemeal bread crumbs

¼ of a cup shallots, finely chopped

2 tbsp. lemon juice

2 tbsp. of soy sauce or Tamari

¼ cup of coriander

1 garlic clove, crushed

2 tbsp. Olive oil

Yoghurt Sauce

1 cup of yoghurt

½ a cup of Lebanese cucumber roughly chopped

2 tbsp. of finely chopped mint

½ tsp. of lemon zest

1 tsp. of lemon

Sea salt and pepper to taste

4-6 Iceberg or Cos lettuce leaves.



In a medium bowl, combine salmon, eggs, 2/3 cup bread crumbs, shallots,

lemon juice, coriander, garlic, soy sauce and pepper and blended. Shape into 4-6

patties, about ¾ thick; coat with remaining breadcrumbs.

In a large frying pan add the olive oil and heat to a medium temperature. Add

patties and cook approx 3 min each side until browned and then drain on paper


In a medium bowl combine the entire yoghurt ingredient and mix thoroughly.

Serve the salmon patty with a couple of spoonful of the yoghurt sauce