We do our shopping in Asda and every month try and remember to pick up their Good Living magazine which actually has some really great recipes in them! This particular recipe came from the May magazine, although we still cook it all the time it is such a winner! You can get the full recipe here, I make a few changes to suit my taste buds!
Ingredients – Serves 4
For the Burgers
500g salmon fillets, skinned and chopped (if you have frozen I recommend cooking it first, letting it cool and breaking it up)
1 medium egg, beaten
2 spring onions, sliced
80g fresh breadcrumbs, ready made is also fine, just maybe use a tad less.
1tbsp reduced-salt soy sauce
2 tbsp ginger, grated
For the Onion Rings
1tsp rapeseed oil, plus extra for deep frying
20g plain flour
60ml sparkling water
1 medium onion, cut into 1cm-thick slices and separated into rings
For the Pickled Veg
¼ cucumber, thinly sliced
2 radishes, thinly sliced
1 carrot, peeled and grated
1tbsp white wine vinegar
Extras – Mayo, burger buns, watercress, potato wedges
If you want this with potatoes get them on now!
For the pickled veg, toss together the ingredients in a nonmetallic bowl. Set aside for 20 mins to pickle.
Then to make the burgers, pulse the salmon, egg, spring onions, breadcrumbs, soy sauce and ginger in a processor until coarse. Shape into 4 patties. The mixture will be quite thick (especially if you are not using fresh breadcrumbs that’s ok!)
Heat 1-2 cm of vegetable/rapeseed oil into a pan and let this get hot. Meanwhile, put both flours and the water in a bowl and whisk to a thin batter. Dip the onion rings to coat and ten carefully lower into the hot oil. Fry until the outside is all crispy and remove and drain on kitchen roll.
In a separate pan, heat some more oil (less than previously) over a medium heat. Add the burgers and cook for 3-4 minutes on each side until firm and starting to colour. Remove from the heat and keep warm.
Split the buns and spread the mayo on each base. Add watercress, a burger, some of the pickled veg and the onion rings. Finish with the tops of the buns and serve with extra pickled veg.
This is an ABSOLUTE must make – trust me!
Let me know what you think!
Love, A x