- 2 pounds salmon
- 1 cup raw cashews
- 0.25 cup fresh parsley
- 2 cups loosely packed heirloom spinach
- 2 eggs, lightly beaten
- 3 tsp Dijon mustard
- 1 tsp Ginger powder
- 1 cup cooked red lentils
- 1 pinch salt and pepper to taste
- 3 tbsp Olive oil, divided in 3 parts
Then process cashews in food processor to rough meal consistency. In a large bowl, mix together the remaining salmon, salmon paste, processed cashews and spinach. Form in to ten patties. Refrigerate for 30 minutes.
Get pan hot over medium heat, add 1 tbsp oil, and cook three minutes per side. Repeat for remaining burgers.