Salmon-Spinach Burgers

1 pound (450g) salmon fillets

4 cups (120g) baby spinach

2 teaspoons lemon zest

3/4 cup (89g) panko flakes

salt & pepper

olive oil

1. in the bowl of a food processor, process half the salmon to a paste. Add spinach, lemon zest and remaining salmon. Pulse till barely combined

2. season with salt and pepper. Fold in panko flakes

3. shape mixture into burger patties. Heat olive oil in a frying pan, and cook burgers for 3-4 minutes per side until golden brown

Serve with crumbled goat cheese, seasoned with lemon juice, oregano, salt and pepper, a green salad and flatbread

Flatbread

2 cups (250g) bread flour or all purpose flour

1 1/2 teaspoons (6g) baking powder

1-2 teaspoons sea salt

2 tablespoons (30ml) olive oil

1 teaspoon maple syrup 

3/4 cup (180ml) water

fresh or dry herbs of your choice, caraway seeds, sesame seeds

vegetable oil for cooking

1. mix together dry ingredients. Pour in olive oil and maple syrup. Mix well

2. slowly add water., and knead well. You may need less water. Dough should be soft and elastic. 

3. cover with a kitchen cloth and let rest for 10 minutes

4. cut in 6 equal pieces, and roll each piece to desired thickness. Thin for crispy flatbread and thick for fluffy bread. Press in herbs and/or seeds of your choice. Be creative!

5. heat oil in a pan adding new oil for each bread, and cook for 1-2 minutes per side