Salmon and dill burgers with kale coleslaw

• Ingredients
• Nutrition

•  4 (about 600g) skinless salmon fillets, coarsely chopped
•  1 teaspoon finely grated lime rind
•  2 tablespoons coarsely chopped dill
•  2 spring onions, coarsely chopped
•  200g tub Greek-style yoghurt
•  400g pkt Coles Made Easy Kale Coleslaw
•  2 teaspoons olive oil
•  4 Coles Bakery Kaiser Rolls, split, toasted
•  1 avocado, stone removed, peeled, thinly sliced
•  Frozen potato chips, cooked, to serve
• • Method
  1. Step 1
     Place the salmon, lime rind, half the dill and half the spring onion in a food processor. Process until the mixture is just combined. Divide the mixture into 4 even portions. Shape each portion into a 10cm patty. Place in the fridge for 10 mins to chill.
  2. Step 2
     Meanwhile, combine the yoghurt and remaining dill and spring onion in a bowl. Season with salt and pepper.
  3. Step 3
     Prepare the Coles Made Easy Kale Coleslaw following packet directions.
  4. Step 4
     Heat the oil in a large non-stick frying pan over high heat. Add the salmon patties and cook for 2 mins each side or until golden brown and just cooked through.
  5. Step 5
     Place bread roll bases on serving plates. Top with the avocado, kale coleslaw and salmon patties. Top with a dollop of the yoghurt mixture and bread roll tops. Serve with the potato chips.
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