Homemade fish burgers are another way for you and your kids to enjoy fish. Rich in protein and omega 3 packed in to a fresh seeded spelt bap with avocado, tomato and a dollop of full fat natural probiotic yoghurt. To be enjoyed with sesame coleslaw and spinach salad for a boost in antioxidants, vitamins and minerals.
Makes 6 burgers
250g cod ( diced)
250g salmon (diced)
2 large handfuls of coriander or parsley finely chopped
3cm cube of fresh grated ginger
2 cloves of garlic crushed
ground black pepper and sea salt
wholemeal or gluten free brown flour
Combine all ingredients (except the flour) in a food processor, roll into balls, flatten into burger shapes and dip in flour. Put in fridge for at least half an hour.
Pan fry the burgers for about 5 mins on each side using coconut oil or butter and serve as suggested.
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