Salmon Burgers on Crispy Leeks
Salmon patties are rich in protein and valuable omega-3 fatty acids. Dill with its essential oils has a relaxing and calming effect on stomach aches.
Alternatively, the patties can also be prepared with fresh trout, pollack, or cod fillets.
- 1 oz onions
- 22 ozs Salmon
- 4 stalks Dill
- 1 egg
- 1 tsp Mustard
- 4 Tbsps whole grain breadcrumbs
- 2 sticks Leeks
- 2 Tbsps Canola oil
- 3 Tbsps cream cheese
- ¼ tsp ground Caraway
- ¼ tsp dried marjoram
Peel and finely chop the onion. Rinse salmon fillet, cut and chop very finely. Wash and chop the dill. Knead salmon with onion, half of the dill, egg, mustard, breadcrumbs, salt and pepper to a malleable mass. Form about 8-12 patties from the mixture, depending on size.
Heat 1 tablespoon of oil in a large frying pan. Fry the patties on medium heat for about 5 minutes on each side.
Meanwhile, clean the leeks, wash them thoroughly, and cut them into rings. Heat the remaining oil in a pan. Sauté the leeks for 5 minutes at medium heat. Add cream cheese and 3-4 tablespoons of water and stir until creamy. Season leek vegetables with salt, pepper, caraway, and marjoram.
Arrange salmon cakes on the leek vegetables and decorate with remaining dill.