Thai Salmon Burgers

I made this Thai salmon burger with a can of salmon that was sustainably harvested (look for the MSC seal on seafood you purchase). After spending an entire night fishing and having nothing to show for it, Jesus tells Peter to cast his net on the other side, which yielded so many fish he had to call for help to pull it all in. "If you remain in me and I in you, you will bear much fruit; apart from me you can do nothing." John 15:5

Thai Salmon burgers - 14-oz of cooked salmon or canned - 1 lage egg, beaten - 3/4 c Panko breadcrumbs - 1 T soy sauce - 1 T chili garlic sauce - 1 in freshly grated ginger - 2-3 cloves of garlic, pressed - Zest and juice of half a lime - 2 spring onions thinly chopped - 1/4 onion finely chopped - 1/4 c chopped cilantro leaves and stems - 2 T vegetable oil

Garlic yogurt sauce - 1/4 c yogurt - 1 clove of garlic grated - 1/4 t chili powder - Salt to taste - 1 T chopped cilantro

* In a bowl, combine all of your burger ingredients and mix until your mixture can hold a shape. If your mixture seems too “wet” add more Panko, a tablespoon at a time. Shape them into patties about a 1/2 in. thick. * Now you can choose how you want to cook these up. You can fry them in an Air Fryer at 330 for 20 mins or or shallow fry them in a cast iron skillet, cooking each side for 6-8 mins or until both sides are crispy. Makes about 6 large patties * You can serve these on a sesame bun with the veggies of your choice with a generous amount of yogurt sauce. - I served mine with some red cabbage, tomatoes, onions, cucumbers, sriracha mayo, and some seaweed!