Chef: Zoe Bingley-Pullin
300g salmon drained and flaked or 300g hard tofu
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
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