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Salmon Burgers

Name: Salmon Burgers
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 John West No Drain Fridge Pot Pink Salmon; 2-3 slices wholemeal bread (approx 125g); ½ courgette, grated; 2 eggs, beaten; 2 tbs chopped parsley or chives (or a mix of both); 1 lemon, plus extra wedges to serve if you like; Black pepper; 1 tbs light olive oil (or vegetable oil) for frying

mins

60

approx

4

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Average rating: 3/5 from 23 reviews

Nutrition

INGREDIENTS

2 John West No Drain Fridge Pot Pink Salmon

2-3 slices wholemeal bread (approx 125g)

½ courgette, grated

2 eggs, beaten

2 tbs chopped parsley or chives (or a mix of both)

1 lemon, plus extra wedges to serve if you like

Black pepper

1 tbs light olive oil (or vegetable oil) for frying

Step 1

Blitz the bread to coarse crumbs in a mini food processor if you have one (or use the coarsest side of a grater – they don’t have to be perfect crumbs). Tip into a large bowl

Step 2

Grate the courgettes, then using clean hands squeeze out any excess water.

Step 3

Add the courgettes to the bowl along with the eggs and herbs. Add the zest of a lemon and season well with black pepper

Step 4

Squeeze the lemon and add 2-3 tbs of juice to the mix. Use a fork to mix well then tip in the salmon and mix again. Pop the bowl in the fridge for half an hour

Step 5

Once the mix has chilled for half an hour it should have become a bit stiffer. Using clean hands, form the mix into 4 burgers

Step 6

Heat a large frying pan and add a little drizzle of oil. Add the salmon burgers and fry over medium heat for about 4 minutes until lightly golden then carefully turn over and fry on the other side (adding a tiny drizzle more oil if needed) until golden and hot all the way through

EXPERTs TIP

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