We’re currently having a moment with meals that can be served as breaki, lunch or dinner. These salmon patties nestled into a nurture~bowl bursting with local organic goodness tick all the boxes.
The recipe makes about 12 decent sized burgers, & can be easily scaled up or down depending on the size of your hungry hoard !
Choose tins of salmon that carry the sustainable~seafood certified blue tick & everything else can be sourced from our store. You beauty !
- 2 x 415gm tins of wild caught Alaskan red salmon, drained
- 2 local free~range eggs
- ½ cup organic almond meal
- 2 TBSP total tummy turmeric mayo
- 1 TBSP church farm pepperberry mustard
- Generous handful of finely chopped organic herbs (we used parsley & coriander, but dill or chives would be absolutely delicious!)
- Salt & pepper
- Organic tapioca flour, for dusting
- Organic extra virgin olive oil or ghee, for frying
Place all ingredients except for olive oil & tapioca into a large mixing bowl. Using a spatula, mix until thoroughly combined.
Line a platter with baking paper & sprinkle
tapioca flour onto a plate. Then, using wet hands form the salmon patties into evenly sized patties & coat them thoroughly in the tapioca flour. You may need to wet your hands in between forming each patty to stop them sticking. Don’t worry ~ they hold their shape & won’t stick in the pan ! Place patties onto the baking paper whilst you form the rest of the mixture.
Once you’ve made the patties, heat your fry pan to medium high heat & liberally coat with olive oil or ghee. You want enough fat in the pan to create a crispy golden crust, so don’t be stingy ! Place patties in the hot oil & cook until golden brown, turning once to cook the other side. Place on a platter whilst you cook the rest of the batch !
Serve nurture~bowl style with Farmer Fosters' famous sprightly greens, half an organic avocado, some roasted sweet potato & lush tomatoes. Sprinkle with sesame seeds, salt & a little dash of chilli flakes (optional, but absolutely delish!) some finely chopped herbs, Gevity mayo & a splash of zesty lime ! Dig in crew !
Image & Recipe by Jessica Bull