Curried Salmon Burger

Ingredients

415g can pink salmon, drained, flaked
30g (1/3 cup) dried (packaged) breadcrumbs
2 eggs
3 tsp Madras curry powder
2 wholemeal chapatti (Indian Bakery brand), quartered
1 tsp vegetable oil
1 200g container 99.8 per cent fat-free natural yoghurt (Paul's brand)
1/3 cup loosely packed fresh mint leaves, finely chopped
2 tsp caster sugar
50g baby spinach leaves (Woolworths brand)

 

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Method

1. Kids’ task: Combine the salmon, breadcrumbs, eggs and curry powder in a medium bowl. Divide the mixture into four equal portions. Shape each portion into an 8cm patty.

2. Heat a large non-stick frying pan over medium-high heat. Add the chapatti quarters and cook for 1-2 minutes each side or until heated through. Wrap in foil to keep warm.

3. Heat oil in the same pan. Add salmon patties and cook for 3 minutes each side or until golden brown and cooked through.
Meanwhile, combine yoghurt, mint and sugar in a bowl.

4. Place 2 chapatti quarters on each plate. Top with baby spinach, a salmon burger and a dollop of mint yoghurt.