Ingredients

1 can salmon (415g), well drained and flaked

1 onion, grated

1 cup frozen mixed vegetables, defrosted

2 cloves garlic, finely chopped or 1 teaspoon crushed garlic

2 tablespoons sweet chilli sauce (optional)

2 eggs

½ cup breadcrumbs

1 lemon

½ teaspoon salt

pepper, to taste

6 hamburger buns

Lemon slaw

¼ head cabbage, thinly sliced

1 carrot, grated

2 tablespoons mayonnaise

salt, to taste

pepper, to taste

Method

1. Preheat oven to 180⁰C and line an oven tray with baking paper.
2. In a large bowl, mix together the salmon, grated onion, mixed vegetables, garlic, sweet chilli sauce, eggs, breadcrumbs and zest of half the lemon until well combined. Season with salt and pepper.
3. Roll the mixture into 6 balls, and place on the oven tray. Using your hands or the back of a spoon flatten each patty until it is about the same size as the burger bun. Note: If you feel like the mixture isn’t staying together easily you can add more breadcrumbs.
4. Place the tray in the oven and bake for 20 minutes, turning the patties after 10 minutes.
5. To make the slaw, place the cabbage and carrots in a large bowl. Zest the other half of the lemon and sprinkle it over the slaw. In a small bowl mix together the mayonnaise and the juice from the lemon. Pour the lemon mayonnaise over the slaw and mix well. Season with salt and pepper.
6. Slice the hamburger buns in half and place them on a baking tray. Place them in the oven for a few minutes to lightly toast.
7. Serve the salmon patties in the bun with the cabbage slaw.