Kale and Salmon Burgers with Courgetti

So James was working super hard yesterday and let me have the evening away from Evo..so naturally i do what i love the most…get in the kitchen and create! 🙂 For the vegetarian option, replace salmon and the almond meal with Quinoa -1 cups worth worked well for me 🙂 

Ingredients 

2 wild salmon filets 

½ cup almond
meal

2 eggs

2 tbsp lemon
juice

½ tsp Himalayan sea salt

½ tsp garlic
powder

1½ cups very
finely chopped kale 

¾ cup very
finely chopped broccoli florets

½ chopped onion

1tbsp Coconut Oil

Method

Place Salmon, eggs, almond meal, lemon juice,
salt, garlic powder, and pepper in a large bowl and stir well to combine.

Add in chopped veggies. Be sure they
are chopped into tiny pieces because the burgers will fall apart if there are
large chunks. Mix well ( get stuck in and use your hands) 🙂 

Form into 5/6 tightly-packed burgers.
Place on a plate lined with foil or parchment paper and into the fridge for at
least thirty minutes.

In the meantime, spiral some raw Courgette using a spiraliser or peeler.

When the burgers are ready, heat a large frying pan with oil over medium heat. Add burgers. Cook for 5-7
minutes per side, or until browned.

Serve on a bed of courgetti and add some homemade pesto for flavour. 

My Pesto Recipe:

2 Cups of Basil Leaves
½ cups Extra Virgin Olive Oil
1/3 Cup Pine Nuts
3 Minced Cloves of Garlic
Salt (Himalayan) and Pepper to season.

Place Basil, nuts and garlic in a food processor and pulse until ingredients are all chopped. Add the Oil and pulse until smooth. Season with s&p to taste.