Click the video below to watch the full recipe.

METHOD

• Chop Dill and Parsley roughly

• Add the Herbs, Breadcrumbs, mayo, flour, salt, pepper, into food processor and mix

• Add leftover salmon, breaking up with your hand. Pulse once or twice to mix

• Spray WOLL grill pan with olive oil and divide mixture into four patties

• Cook each side for three minutes on medium heat, Flipping only once. before putting into a preheated 190°c oven to keep warm.

• Wash and cut cos lettuce in half, set aside

• In a bowl add the garlic aioli, and lemon zest.

• Chop the baby pickled cucumbers and spring onion, add to bowl and mix

• Cut burger buns in half and toast lightly using WOLL grill pan

• Chop cos lettuce

• Once toasted, spread a little butter on buns

• Add lettuce to the base.

• Remove fish patties from the oven, add on top of the lettuce and squeeze each bun with some lemon juice.

• Top with mayo dressing and bun top.

• Skewer and top with baby cucumber and a handful of the sweet potato chips on the side.

LFHW TIP! If you have leftover sliced bread (which I always do as my kids never eat the end pieces), you can toast them to make breadcrumbs, adding the perfect crunch and avoiding wastage!

https://www.lovefoodhatewaste.nsw.gov.au/