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Prawn & salmon burgers with spicy mayo

Two prawn & salmon burgers with green salad

Prawn & salmon burgers with spicy mayo

Name: Prawn & salmon burgers with spicy mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 180g pack peeled raw prawns roughly chopped; 4 skinless salmon fillets, chopped into small chunks; 3 spring onions roughly chopped; 1 lemon zested and juiced; small pack coriander; 60g mayonnaise or Greek yogurt; 4 tsp chilli sauce (we used sriracha); 2 Little Gem lettuces shredded; 1 cucumber peeled into ribbons; 1 tbsp olive oil; 4 seeded burger buns toasted, to serve

Elena Silcock

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.5 out of 5.129 ratingsRate

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These prawn and salmon burgers are not only fabulously tasty, they're healthy too, being rich in omega-3. Make them for the family in just 25 minutes

Healthy

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Ingredients

Nutrition

Units:

MetricUS

180g pack peeled raw prawns

roughly chopped
4 skinless salmon

fillets, chopped into small chunks
3 spring onions

roughly chopped
1 lemon

zested and juiced
small pack coriander
60g mayonnaise

or Greek yogurt
4 tsp chilli sauce

(we used sriracha)
2 Little Gem lettuces

shredded
1 cucumber

peeled into ribbons
1 tbsp olive oil
4 seeded burger buns

toasted, to serve

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Nutrition: Per serving

kcal504
fat36g
saturates5g
carbs4g
sugars4g
fibre3g
protein39g
salt0.7g

Method

step 1

Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
step 2

Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
step 3

Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

Recipe from Good Food magazine, July 2017

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A star rating of 4.5 out of 5.129 ratings

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