Spinach and salmon burgers with tzatziki

Spinach and salmon burgers with tzatziki

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  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Coated in wholesome crumbs, these creamy salmon patties provide vitamins and omega-3s.

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Nutrition information, Burger recipes


  • 140g (2 cups) fresh wholemeal breadcrumbs (made from day-old bread)
  • 1 teaspoon olive oil
  • 2 shallots, ends trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 1 bunch English spinach, stems trimmed, washed, dried, coarsely chopped
  • 1 x 415g can red salmon, drained, skin and bones removed, flaked
  • 65g (1/4 cup) 97% Fat Free Mayonnaise
  • 1 egg, lightly whisked
  • Olive oil spray
  • 2 pieces wholemeal Lebanese bread, halved
  • 1 x 100g pkt rocket salad mix
  • 1 x 425g can sliced beetroot, drained
  • 2 carrots, peeled, sliced into ribbons
  • 130g (1/2 cup) low-fat tzatziki


  • Step 1
    Preheat oven to 180°C. Spread 35g (1/2 cup) of the breadcrumbs over a baking tray. Bake in oven for 5 minutes or until toasted. Transfer to a plate.
  • Step 2
    Meanwhile, heat the oil in a frying pan over medium-high heat. Add the shallot and garlic and cook, stirring, for 1 minute or until shallot softens. Add the spinach and cook for 1 minute or until spinach wilts. Set aside to cool slightly.
  • Step 3
    Heat the baking tray in oven. Combine the spinach mixture, salmon, mayonnaise and remaining breadcrumbs in a bowl. Season with salt and pepper. Divide the mixture into 4 equal portions and shape each portion into a 2cm-thick patty.
  • Step 4
    Dip the patties in egg, then in toasted breadcrumbs, pressing to coat. Spray the baking tray with olive oil spray to grease. Place patties on prepared tray and spray with olive oil spray. Bake for 8 minutes. Turn and bake for a further 7 minutes or until golden and heated through.
  • Step 5
    Divide the bread among serving plates. Top with salad mix, beetroot, carrot and patties. Serve with tzatziki.

  • Low carb
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1365 kj


  • 9g

    Fat Total

  • 3g

    Saturated Fat

  • 8.5g


  • 28g


  • 33g

    Carbs (total)

All nutrition values are per serve


Make it super healthy: Omit the beetroot. Replace the canned salmon with 350g fresh salmon fillets, finely chopped. Replace the tzatziki with low-fat natural yoghurt. Add 2 Lebanese cucumbers, sliced into ribbons, with the carrot in step 5. Per serve: 27g protein, 7g fat (1.5g saturated fat), 25g carb, 7g dietary fibre, 1145kJ (275 cals).

More options:

Mexican beef burgers with guacamole: Omit the oil and mayonnaise. Replace the spinach with 1/2 red capsicum, deseeded, finely chopped. Replace the salmon with 500g lean beef mince. Replace salad mix with 4 cups shredded iceberg lettuce. Replace beetroot with 2 tomatoes, coarsely chopped. Replace the tzatziki with 135g (1/2 cup) bought guacamole. Reduce the breadcrumbs to 35g (1/2 cup) fresh wholemeal breadcrumbs. Omit steps 1 and 2. In step 3, combine breadcrumbs, shallot, garlic, capsicum, mince, egg and 1 tbs taco seasoning mix in a bowl. In step 4, heat a chargrill on medium. Spray patties with olive oil spray. Cook for 5-7 minutes each side or until cooked through.

Tuna & semi-dried tomato burgers with hummus: Omit the spinach, beetroot and carrots. Replace the salmon with 1 x 425g can  Tuna Chunks in Spring Water, drained, flaked. Replace salad mix with 1 x 290g pkt  Caesar Salad Mix. Replace tzatziki with 135g (1/2 cup) hummus. In step 3, add 110g (1/2 cup) semi-dried tomatoes, coarsely chopped. Thai fish cakes with sweet chilli sauce: Omit the breadcrumbs and mayonnaise. Replace spinach with 1/2 cup chopped coriander leaves. Replace salmon with 400g firm white fish fillets (such as ling). Replace tzatziki with 60ml (1/4 cup) sweet chilli sauce. Place shallot, garlic, coriander and fish in the bowl of a food processor and process to combine. Add egg and 1 tbs fish sauce and combine. Divide into 8 portions. Shape into patties. Heat 2 tsp olive oil in a non-stick frying pan over medium heat. Cook patties for 4 minutes each side. Combine rocket, carrot and beetroot in a bowl. In step 5, divide patties and salad among serving plates. Serve with the sweet chilli sauce.

  • Author: Kim Meredith
  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste

Source: taste.com.au


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