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
Nutrition and extra info
- Healthy
Nutrition: Per serving
- kcal504
- fat36g
- saturates5g
- carbs4g
- sugars4g
- fibre3g
- protein39g
- salt0.7g
Ingredients
- 180g pack peeled raw prawns, roughly chopped
Prawn
praw-nThere are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 4 skinless salmon fillets, chopped into small chunks
Salmon
sam-onWith its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 3 spring onions, roughly chopped
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 lemon, zested and juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 seeded burger buns, toasted, to serve
Method
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.
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.
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.
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