Ingredients

• 600g Boned Salmon Fillet, cut into chunks
• 75g Breadcrumbs
• 1 Egg White
• 1 small Onion, finely chopped
• 1 tbsp fresh Basil, chopped
• Salt & freshly ground Black Pepper
• Cooking oil spray

Not quite mayo:

• 60g Fromage Frais or 0% fat Greek Yogurt
• ½ tsp Dijon Mustard,
• ½ tsp Lemon Juice,
• 15g low fat Soft Cheese
• Seasoning to taste.

Method/Instructions

1. Place the salmon, breadcrumbs, egg white, onion and basil into a food processor and pulse until combined - do not overmix as it is best to retain some texture. Season with salt and freshly ground black pepper.
2. Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill.
3. Spray oil in a large frying pan, heat and then add the burgers and seal on each side.
4. Place the burgers on baking sheet (sprayed with a little oil) and cook @200°C/Gas mark 6 for 10 - 15 minutes until cooked through.
5. For the dressing simply mix the ingredients together to form a smooth cream.
6. Serve with salad garnish in a bread bun with ‘mayo’ and potato wedges.

Slimmer's tip - ditch the bread and use large crisp lettuce leaves to make a burger parcel.