Salmon Burgers With Caesar Slaw

From RR. Will edit cooking times once I cook it.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (14 ounce) can  alaskan salmon, drained and flaked
• 2  egg whites, lightly beaten
•  fresh parsley leaves, finely chopped
• 2  lemons, juice and zest of, divided
• 3  garlic cloves, finely chopped
• 3⁄4 cup  Italian breadcrumbs
•  salt and pepper
• 4  anchovies, finely chopped (optional)
• 2  teaspoons Dijon mustard
• 1  tablespoon Worcestershire sauce (eyeball it)
• 2  tablespoons extra virgin olive oil, divided (EVOO)
• 1⁄4 cup extra virgin olive oil, divided (EVOO)
•  grated parmigiano-reggiano cheese or  romano cheese
• 2  romaine lettuce hearts, shredded
• 1  head radicchio, shredded

Directions

1. To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the breadcrumbs and lots of black pepper and a little salt. Mix together and form four large patties or eight mini patties.
2. To a salad bowl, add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup EVOO and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
3. Pre-heat 2 tablespoons of EVOO, 2 turns of the pan, in a nonstick skillet over medium to medium-high heat. Cook salmon patties 2-3 minutes on each side for mini patties, 4 minutes on each side for large patties.
4. Serve salmon patties on top of the Caesar Slaw.