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Herbed Salmon Burgers

Recipe by Myra Kornfeld
This convenient and tasty dish is made in just minutes with pantry staples! Feel free to substitute gluten-free breadcrumbs or mashed sweet potatoes if preferred, or use salmon with skin and bones for an extra boost of calcium. Serve with a big beautiful salad for a quick, satisfying lunch or supper. Plan ahead for an easy weeknight meal - burgers can be refrigerated for up to three days, and reheat well.
Yield: Serves 2
Total Time: 31 min
Prep: 15 min
Cook: 16 min
Additional:
Ingredients
1/4 cup chopped herbs (mix of tarragon, chives, parsley and dill)
1/2 cup breadcrumbs, preferably sourdough, or mashed sweet potatoes
1 egg, lightly beaten
Freshly ground black pepper
Preparation
1.  Make mashed sweet potatoes (skip if using breadcrumbs): Peel and slice the sweet potatoes; place in a small pot filled halfway up with water. Cover and bring to a boil. Lower the heat and cook until tender, about 10 minutes. Drain and mash.
2.  Drain the salmon and mix in a bowl with egg, herbs, and breadcrumbs (or mashed sweet potatoes).
3.  Form the burgers into six 3-inch burgers.
4.  Warm a thin film of oil in a large cast-iron skillet. When a hand held one-inch above the skillet feels hot, add the burgers. Cook until golden brown, about 2 to 3 minutes per side. Serve hot.
About Myra Kornfeld
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