How To make Smokey Salmon Burgers
418 g Canned pink Alaska salmon
450 g Cold mashed potato
175 g Raw potato -- grated
1 t Vegetable oil
50 g Bacon, preferably smoked
- chopped Oil for frying 10 Soft round rolls
FOR SERVING:
Salad and relishes
Drain the salmon and break fish into flakes. Set aside. Mix together the mashed and grated potato in a bowl. Heat the vegetable oil in a frying pan and fry the bacon until it is crisp. Add the bacon to the potato mixture along with the salmon, mixing well to break up the salmon. Divide the mixture into 10 or 12 pieces and shape each piece into a burger using hands or a burger maker. Fry the burgers gently for 5 minutes on each side, or until they are well browned. (It is best to cook 3 or 4 burgers at one time or the pan will be too crowded
to turn them over easily.) Keep the cooked burgers warm whilst preparing the rest, then serve in split rolls garnished with salad and relishes. Makes 10-12. Approx. 380 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
How To make Smokey Salmon Burgers's Videos
SMOKEY TURKEY BURGERS WITH SLAW - MEAL PREP ON A BUDGET - (Only £1.20 Per Meal!)
All meals in this series are intended to provide suitable quick, simple and cheap, healthy ideas for those who don't have much time money or cooking experience.
DETAILED SHOPPING LIST
Turkey Mince 500g - ALDI
Brown Sugar - ALDI
Worcester Sauce - TESCO
Red Onion x 2 -ALDI
Garlic Granules (1 tbspn) - ALDI
Smoked Paprika (3 tbspn) -TESCO
Fresh Chillies x 1 - ALDI
Greek/Salad Cheese - ALDI
Seeded Flatbreads - ALDI
Bag of (Spinach watercress & rocket) - ALDI
Carrots x 2 - ALDI
White Cabbage 1/3 - ALDI
Greek Yoghurt (3 tbsp) - ALDI
Dijon Mustard (1 tspn) - ALDI
Apple Cider Vinegar 2 tbspn - ALDI
METHOD
1. Take 2 red onions, finely chop one, and slice one lengthways (for coleslaw) then set this onion aside for later.
2. Add finely chopped onion to bowl with 500g minced turkey.
3. Add 3 heaped tbsp smoked paprika.
4. Add 1 tbspn garlic granules.
5. Add 2 tbspn of Worcester sauce.
6. Crumble in 100g feta/salad cheese.
7. Add 1 tbsp brown sugar.
8. Add 1 to 2 finely sliced fresh chillies (remove seeds to minimise heat. if you’re using chilli flakes 1 teaspoon of flakes is fine. Then stir mixture thoroughly
9. Divide mix in bowl into 5 equal portions.
10. Split each portion in half and roll each into balls.
11. Make 10 of these balls and add to frying pan with olive oil (5 at a time should fit well not a medium frying pan)
12. Cook on a medium heat for 6 mins each side until brown
Coleslaw
13. Finely slice a third of a white cabbage.
14. Grate 2 carrots.
15. Add cabbage and carrot to a bowl with sliced red onion from earlier.
16. Add 3 large spoons of greek yoghurt to bowl.
17. Add 2 tablespoons of apple cider vinegar to bowl.
18. Season with salt and pepper
19. Add 2tsp dijon mayo and mix throughly
20. Serve 2 burgers inside a tasted flatbread with soy finely sliced red pepper and green salad leaves. add some extra salad to the side as well as a healthy serving of coleslaw
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Smokey Salmon Burger
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