• Place the parmesan cheese in the TM bowl. Grate 4 sec/Speed 7.5. Reserve in a bowl.
  50 g parmesan cheese
• Add the dill, garlic and chill to the TM bowl. Chop 3 sec/Speed 9.
  15 g dill, 3 cloves garlic, 1 long red chilli
  
• Scrape down the TM bowl. Repeat. Chop 3 sec/Speed 9.
  
• Scrape down the bowl. Add egg, breadcrumbs, lemon juice, shallots, salt, pepper, salmon, and reserve cheese.  Combine 5 sec/Speed 4.5.
  2 eggs, 20 g lemon juice, 35 g breadcrumbs, ½ teaspoon salt, ¼ teaspoon black pepper, 415 g canned pink salmon, 2 long green shallots
  

Cooking the Burgers on the Stove

• Divide the mixture into 7 evenly sized balls.
  
• Heat a pan and add 2 Tbs olive oil.
• Fry off salmon patties over low heat. Be sure to fully cook one side before flipping the burger.
• Remove from pan and serve either as a burger or with a salad.

Cooking the Patties in the Oven

• Add baking paper to the tray and oil. Preheat the oven to 200 degrees C FF.
• Place the formed patties on the tray and return to the oven.
  
• Cook for 15 minutes, turn and cook for a further 5 minutes.
• Remove from the oven and serve on a burger or with a salad.

Herbed Coleslaw

• Use the cutter attachment on the Thermomix. Dark Grey blade facing up.
• Go to the functions menu and select slice mode and thin.
• Push the cabbage into the chute with the plunger.
  380 g white cabbage
• Place the cabbage in a large bowl and add the remainder of the ingredients.
  15 g dill, 2 long green shallots chopped, 4 TBS Greek yoghurt, 1 TBS white vinegar, 1 teaspoon brown sugar, ¼ teaspoon black pepper
• Mix through by hand to ensure the sugar grains have disolved. Reserve.

Herbed Dressing

• Place all the ingredients in the TM Bowl. Combine 8 sec/Speed 7
  45 g tahini, 110 g Greek yoghurt, 40 g lemon juice, 40 g flat leaf parsely, 2 cloves garlic, ½ teaspoon kashmiri chili
• Scrape down the bowl. Chop 6 sec/Speed 7.
• Scrape down. Chop 10 sec/Speed 9.