Salmon & Prawn Burger
delicious and simple fish burger
Servings 4 people
Calories 258kcal
Equipment
- Chef Knives
- Chopping board
- weighing/measuring utensils
- food processor
- frying pan
- tongs
Ingredients
Burger
- 400 g skinless salmon
- 100 g prawn meat
- 1 tbsp chopped lemongrass
- 1 red chilli
- 1 spring onion
- 1 tsp grated ginger
- 1 handful coriander
- salt
- 1 tbsp lime juice
Sweet Chilli Mayo
- 4 heaped tbsp mayo
- 2 tbsp sweet chilli sauce
Other
- 4 x burger buns
- 100 g rocket
- 2 tbsp oil
- 1 handful rocket
Instructions
Burger
- Roughly chop the salmon and prawn meat and place in a food processor
- Roughly chop the spring onion, red chilli and add to the food processor with remaining burger ingredients
- Pulse about 10 times to combine. You want it a little chunky!
- Using gloves, add a little oil to your hands and shape the burger patties to be a little larger than your buns
- Cook on medium heat with a little oil for 2mins per side
- Place rocket on base of bun, top with burger and add mayo/coriander to finish
- Serve with some chips because, why not!
Mayo
- Combine ingredients together and set aside until ready to use
Notes
Tips/Tricks
- using fresh fish is best when making these burgers but if you can’t access any then frozen will also work fine
- the patties can be made in advance and stored in the fridge – cover with clingfilm
- chopping the ingredients before hand means you wont need to pulse them too many times in the food processor
- if you process them too much you will have a gummy chewy salmon burger – by only pulsing about 10 times retains the fish texture
Nutrition
Calories: 258kcal | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 169mg | Potassium: 713mg | Fiber: 1g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 22mg | Calcium: 74mg | Iron: 2mg