Salmon burgers with coleslaw and apple
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 670, total fat 33 G., saturated fats 12 G., proteins 34 G., carbohydrates 59 G., fiber 6 G., cholesterol 195 mg, sodium 1198 mg, sugar 15 G.
Calories 670, total fat 33 G., saturated fats 12 G., proteins 34 G., carbohydrates 59 G., fiber 6 G., cholesterol 195 mg, sodium 1198 mg, sugar 15 G.
Make burgers with canned salmon patties. The crumbled fish is mixed with sour cream, eggs, breadcrumbs, and spices, then formed into patties and quickly pan-fried. Serve them on toasted potato buns with dill sour cream and a side of green apple coleslaw. This refreshing salad is the perfect pairing for a salmon burger.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small red onion (half thinly sliced, half diced)
- Half a white cabbage, very finely shredded (about 4 cups)
- 3 tbsp. l. rice vinegar
- 1 can (400g) canned salmon, patted dry and crumbled with a fork
- 2 large eggs, lightly beaten
- 0.5 cup panko breadcrumbs
- 1/4 cup + 1 tbsp chopped fresh dill
- 0.5 cup + 2 tablespoons crème fraîche or sour cream
- 1/4 cup extra-virgin olive oil
- 1 green apple, thinly sliced into strips
- 4 potato buns
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Recipes with similar ingredients: salmon, white cabbage, panko breadcrumbs, crème fraîche, sour cream, rice vinegar, apples, dill
Cooking the dish according to the recipe:
- Place the sliced onion, cabbage, rice vinegar, 1/2 teaspoon salt and some freshly ground black pepper in a large bowl and stir to combine.
- In a medium bowl, combine salmon with diced onion, eggs, breadcrumbs, 1/4 cup dill, 2 cups sour cream, 0.5 cup salt, and a small amount of freshly ground black pepper. Form four patties 1 cm thick. Mix 1/4 cup sour cream in a small bowl with the remaining 1 tablespoon dill.
- Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the salmon patties and cook until golden brown and firm, 2-3 minutes per side.
- Add the apple to the cabbage mixture. Stir in the remaining 1/4 cup sour cream and 2 tablespoons olive oil; season with salt and pepper to taste. Place the fish cakes on buns, topping with sour cream and dill. Serve with coleslaw.
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