ZESTY LIME SALMON BURGERS

• 2 cans salmon, preferably sockeye
• 1 egg
• 1/4 cup fresh coriander or basil, chopped
• 1 green onion
• 1/4 cup fine dry bread crumbs
• 1 lime
• 1 tsp Tabasco sauce (optional)
• 1/2 tsp salt
• Vegetable oil

Drain salmon. Remove skin and bones, if you wish, or leave in for an extra boost of calcium. In a medium-size bowl, whisk egg. Chop coriander. Thinly slice onion, then stir both into egg mixture. Add salmon and bread crumbs. Finely grate 1 tsp peel from lime. Slice and squeeze out 2 tbsp juice. Add to egg mixture along with Tabasco and salt. Using a fork, break up salmon and stir until evenly mixed. Form into 4 firmly packed burgers, about 1/2 inch (1 cm) thick.

Generously coat a large, non-stick frying pan with oil set over medium heat. When hot, add burgers. Cook, uncovered, until a deep golden crust forms on each side, about 3 to 4 minutes per side.