Middle Eastern-style salmon burgers

Coming from a Moroccan home, we had meat every day, either for lunch or for dinner, sometimes for both meals.

Thinking back, however, my parents kept a fairly healthy home: lots of fresh vegetables and fruits, no processed foods, no sweets or candy and no sweetened drinks.

At my house we don’t eat meat every day, but no matter what, we try to keep meatless Mondays. These burgers are a big hit on our meatless Mondays

• About 1 lb. salmon, skinless 

• 1 small onion 

• 1 big garlic clove 

• ½ chili pepper

• ½ red bell pepper 

• ¼ cup parsley leaves

• ½ c bread crumbs 

• 1 tbsp olive oil 

• 1 egg yolk

• Salt and pepper 

• 1 tbsp Harissa paste (homemade or  store-bought)

• 1/4 tsp. Ras El Hanut 

• ½ tsp cumin 

• 1 tsp smoked paprika 

1. Pulse the salmon in a food processor in 2-3 batches only till it’s chopped but not ground. Put in a bowl.

2. Place the vegetables and herbs in the food processor (no need to wash). Chop and add to the bowl. 

3. Add the spices, the Harissa and the bread crumbs. Let it rest in the fridge for 30 minutes. 

4. Form patties, using a ring if you like.

5. Bake in 380 for 20 minutes. Instead, You can grill or lightly fry the patties.