Prep time: 20 min – Total time: 35 min –
Makes: 4 servings
500 g salmon fillets, skinned and chopped into 1/2-1 cm pieces
100 g baby spinach leaves, coarsely chopped
3 spring onions, finely chopped
1 tablespoon grated root ginger
1 tablespoon VEGEMITE
1 egg white
1/4 cup seasoned rice vinegar
1 teaspoon caster sugar
1 teaspoon VEGEMITE, extra
1/2 teaspoon sesame oil
1 continental cucumber
1/4 small red onion, finely sliced
1 tablespoon oil
4 bread rolls, split in half
PLACE the salmon, spinach, onions and ginger in a bowl and mix to combine. Beat together the VEGEMITE and egg white then stir into the salmon mixture to help bind. Divide into 12 and gently shape into patties. Chill.
WHISK together the vinegar, sugar, extra VEGEMITE and sesame oil. Use a peeler to cut the cucumber into long ribbons. Toss cucumber and red onion in dressing.
HEAT the oil in a frypan and cook patties for 3-4 minutes on each side or until cooked. Place on serving plates with cucumber salad and rolls. Serve immediately.