Makes
4
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 480g packet frozen Birds Eye Salmon Cakes
- 4 hamburger buns
Salsa:
- 420g can Edgell Super Sweet Corn Kernels, drained
- 1 small avocado, diced
- 1 tomato, diced
- ½ red onion, peeled and finely chopped
- Juice of 1 lime
- 2 tablespoons finely chopped fresh coriander
- 1 tablespoon sweet chilli sauce
Super Sweet Corn Kernels
Method
STEP 1Cook frozen Birds Eye Salmon Cakes following packet directions.
STEP 2
Combine salsa ingredients.
STEP 3
Serve cooked Salmon Cakes in hamburger bun and top with salsa.
Tips
Use Birds Eye Salmon Cakes in place of beef burgers to switch up mid week dinners.