45minutes, 20 of them waiting
667Calories
43gProtein
1serving
The fish burger that does not come from the freezer: salmon chopped with a knife, bound with egg and breadcrumbs, fried in a pan. Dill yoghurt instead of mayonnaise.
Ingredients
Forserving
- 150 gSalmon fillet, skinless
- 30 gEgg, beaten (½ piece)
- 15 gwhite breadcrumbs
- 60 gBurger bun (1 piece)
- 40 gCucumber
- 20 gSalad leaves
- 20 gPlain yoghurt (1 tbsp)
- 10 gLemon
- 10 gCanola oil (1 tbsp)
- Dill, mustard, salt, pepper
How to make it
- Chop the salmon finely with a knife and mix with the egg, breadcrumbs, mustard, dill, salt and pepper.
- Shape it into a patty and chill for 20 minutes.
- Stir the yoghurt with the dill, lemon and salt.
- Fry the patty in the oil for four minutes a side.
- Toast the bun, yoghurt, salad, patty, cucumber, lid.
One tip
The patty holds together better if the salmon is cold and the mixture rests before frying.
Nutrition per serving
| Calories | 667 |
|---|---|
| Protein | 43 g |
| Fat | 36 g |
| Carbs | 42 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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