Ingredients
Method
To make the salmon patties, combine ingredients in a food processor, season to taste and pulse until combined but with a little texture. Using wet hands, form into four patties about the same diameter as your buns, place on a tray and refrigerate for 1 hour to firm.
To make the avocado mayonnaise, combine ingredients in a food processor, season to taste and pulse until silky smooth. Refrigerate in an airtight container for up to 3 days.
Combine onion, vinegar, sugar and ½ cup water in a non-reactive bowl, season to taste. Add onion and stir to combine well. Set aside for 30 minutes to pickle, drain from liquid before using. The pickles will keep for up to 1 month in the refrigerator.
Heat oil in a non-stick frying pan over medium-high heat, add salmon patties and cook for 1-2 minutes on each side until browned but slightly pink in the centre. Transfer to a plate.
To serve, spread bun bases with avocado aioli to taste. Top each with cos leaves and mint leaves, a salmon patty, sliced cucumber and pickled onion. Top with avocado wedges, season to taste and serve with bun lid and lemon wedges.
Ingredients
Directions
To make the salmon patties, combine ingredients in a food processor, season to taste and pulse until combined but with a little texture. Using wet hands, form into four patties about the same diameter as your buns, place on a tray and refrigerate for 1 hour to firm.
To make the avocado mayonnaise, combine ingredients in a food processor, season to taste and pulse until silky smooth. Refrigerate in an airtight container for up to 3 days.
Combine onion, vinegar, sugar and ½ cup water in a non-reactive bowl, season to taste. Add onion and stir to combine well. Set aside for 30 minutes to pickle, drain from liquid before using. The pickles will keep for up to 1 month in the refrigerator.
Heat oil in a non-stick frying pan over medium-high heat, add salmon patties and cook for 1-2 minutes on each side until browned but slightly pink in the centre. Transfer to a plate.
To serve, spread bun bases with avocado aioli to taste. Top each with cos leaves and mint leaves, a salmon patty, sliced cucumber and pickled onion. Top with avocado wedges, season to taste and serve with bun lid and lemon wedges.