These Japanese-flavoured salmon burgers can be prepared in advance and also frozen so they make a convenient snack or dinner.
Ingredients
- 3 hot-smoked salmon fillets, skinned
- 4 spring onions, finely chopped
- 4cm piece fresh ginger, grated
- 1 tbsp light soy sauce
- Zest and juice of ½ lime, plus 1½ tsp extra juice for the mayo and salad
- 150g cold mashed potato
- Small handful fresh coriander, finely chopped
- 4 tsp wasabi powder
- 100g mayonnaise
- 1 red onion, halved and thinly sliced
- ½ cucumber, sliced into ribbons
- 1 red chilli, deseeded and diced
- 1 tsp sugar
- 1 tbsp fish sauce
- 5 tbsp olive oil
Method
- 1. Flake the salmon into a large bowl, then mix in the spring onion, ginger, soy sauce, lime zest and juice, potato and coriander. Form into 4 burgers, then chill for 20 minutes.
- 2. In a small bowl, mix the wasabi with 4 tbsp water, leave for 5 minutes, then stir in the mayonnaise and ½ tsp lime juice. Set aside.
- 3. Put the onion in a small bowl of boiling water, leave for 5 minutes, drain, then mix with the cucumber and chilli. Toss with the sugar, fish sauce and the remaining lime juice.
- 4. Heat the oil in a frying pan over a medium heat, then fry the burgers for 3 minutes each side until cooked through. Serve with the wasabi mayo, cucumber salad and roast butternut squash wedges, if you like.
Nutritional info
Per serving: 471kcals, 37.7g fat (6.4g saturated), 21.3g protein, 12.2g carbs, 5.6g sugar, 5g salt
Chef's tip
You can easily make up the burgers and freeze them, uncooked, for another day.