Ingredients
For the pancakes:
150g FAGE Total 2%
150g plain wholemeal flour
1 medium egg
1 tsp bicarbonate of soda Spray oil or low calorie spray
For the pate:
25g FAGE Total 2%
225g hot smoked trout or hot smoked salmon
3 tbsp baby capers in brine, drained
Zest 1 lemon, plus 2 tbsp juice, plus slices to garnish
½ small bunch dill, finely chopped, plus extra to garnish
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Steps
- Put the bread in a food processor and whizz to crumbs. Add chickpeas, basil, reserving a large sprig, tomato paste, yoghurt, garlic and chilli, if using. Season and whizz again until everything is well chopped and coarse. Shape into 4 large patties.
- Spray a large frying pan with oil and heat to a medium heat. Add the patties and cook for 5 minutes each side until deep golden and piping hot.
- Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt. Set aside.
- Add a few salad leaves and tomato slices to each bread roll, add a burger, then top with the olive and onion mix.
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Make 8 smaller burgers if you like, cooking each for 3-4 minutes per side.
