600g salmon fillet, skin off, deboned and roughly chopped
¾ cup Edmonds Whole Egg Light Mayonnaise
1 Tbsp chives, chopped
1 Tbsp parsley, chopped
3 Tbsp lemon juice
1 cup bread crumbs
¼ cup Edmonds standard flour
4 burger buns
2 tomatoes, sliced
1 avocado, sliced
1 small red onion, thinly sliced
Place chopped salmon in food processor, and pulse until a chunky paste forms. Add mayonnaise, egg, chives, parsley, lemon juice and season with salt and pepper. Process until the mixture is well combined then tip out into a large bowl.
Add bread crumbs and fold through. Tip flour onto a plate. Heat a large fry pan with a little olive oil. Form the salmon mixture into 4 patties and lightly coat in flour before frying. Cook for a couple of minutes on each side until golden brown.
Toast the burger buns and build with lettuce, tomato, avocado and onion. Add salmon pattie and top with seafood sauce. Serve with shoestring fries.