Crab cakes are out… salmon burgers are in. 🌱 

In honor of Earth Day coming up I’m kicking it up a notch with all things plant based.  

Yes all my no bakes and air fryer recipes are 100% plant based but we’re going next level deep into Mother Earth with more greenery on the feed…

Plus who isn’t still digging on all things Salmon Sundays?!  

Print Recipe

Salmon Veggie Burgers

Time to get your toes wet into summer eats! Veggie burgers stuffed with not just veggies but salmon too! Easily and quickly prepared with a handful of ingredients- perfect to meal prep out for the week!

Prep Time

5 min

Cook Time

10 min

Servings

patties

Ingredients

• 1/2 lb Salmon fresh and finely minced
• 1 c Veggies riced zucchini shown
• 1/2 c almond flour
• 1 large egg white
• 1 tsp Smoked Paprika
• 1 tbsp Avocado Oil
• 1 tsp Salt
• 1 tsp Pepper

Prep Time 5 min Cook Time 10 min Servings patties Ingredients 1/2 lb Salmon fresh and finely minced 1 c Veggies riced zucchini shown 1/2 c almond flour 1 large egg white 1 tsp Smoked Paprika 1 tbsp Avocado Oil 1 tsp Salt 1 tsp Pepper

Instructions

1. In a medium mixing bowl combine salmon, veggies, flour, egg white and seasonings.
2. Divide the mixture into six equal parts and form them into patties.
3. Heat oil in a large iron skillet on a medium heat.
4. Cook the prepared patties for 3-4 min on each side or until well done.
5. Enjoy with your choice of sides or freeze to use later!

Recipe Notes

*Store in the refrigerator for up to 3 days, or frozen wrapped air tight for up to 3 months.*