1 pound minced salmon
2 tablespoons chopped cilantro
4 tablespoons fine bulgur
1/4 finely chopped red onion
4 tablespoons chili sauce
pepper and salt
Mix the salmon, cilantro, bulgur, red onion, chili sauce, egg, pepper and salt. Put in the fridge for 10/15 minutes so the bulgur can soak up the liquids and make the mixture firmer. The mixture will stay quiet wet but that is alright, just handle it very light with your hands.
Put the polenta on a plate, form the burgers and dip all the sides in the polenta so the burger is completely covered.
Bake the burger in sun flower oil until golden.