Japanese-style salmon burger with tempura onion rings & pickled veg

Name: Japanese-style salmon burger with tempura onion rings & pickled veg | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 500g salmon fillets, skinned and chopped; 1 medium egg, beaten; 2 spring onions, sliced; 80g fresh breadcrumbs; 1tbsp reduced-salt soy sauce; 2tbsp sushi ginger, chopped; 2tsp wasabi paste; 1tsp rapeseed oil, plus extra for deep frying; 50g cornflour; 20g plain flour; 60ml sparkling water; 1 medium onion, cut into 1cm-thick slices and separated into rings; 2tbsp reduced-fat mayo; 4 seeded burger buns; 85g bag watercress; ¼ cucumber, thinly sliced; 2 radishes, thinly sliced; 1 carrot, peeled and grated; 1tbsp white wine vinegar; 1tsp sugar

Succulent and bursting with East meets West flavours

By Asda Good Living,31st May 2018

(9 votes)

Cook: 40 Mins

Serves: 4

Price: £2.91 per serving

Nutritional Information

Each 390g serving contains

Energy
3151kj
753kcal

38%

Fat
37.1g

High
53%

Saturates
5.5g

Med
28%

Sugars
8.6g

Med
10%

Salt
1.33g

Med
22%

of your reference intake.
Typical energy values per 100g:
808kj/193kcal

Ingredients

500g salmon fillets, skinned and chopped

1 medium egg, beaten

2 spring onions, sliced

80g fresh breadcrumbs

1tbsp reduced-salt soy sauce

2tbsp sushi ginger, chopped

2tsp wasabi paste

1tsp rapeseed oil, plus extra for deep frying

50g cornflour

20g plain flour

60ml sparkling water

1 medium onion, cut into 1cm-thick slices and separated into rings

2tbsp reduced-fat mayo

4 seeded burger buns

85g bag watercress

¼ cucumber, thinly sliced

2 radishes, thinly sliced

1 carrot, peeled and grated

1tbsp white wine vinegar

1tsp sugar

Method

First, 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, ginger and 1tsp of the wasabi in a processor until coarse. Shape into 4 patties.

Heat the oil in a large nonstick frying pan over a medium heat. Cook the patties for 3-4 mins on each side until firm and starting to colour. Remove from the heat and keep warm.

Heat the oil in a deep-fat fryer to 170C. Put both flours and the water in a bowl, then whisk to a thin batter. Dip the onion rings to coat, then carefully lower into the hot oil. Deep-fry for 2-3 mins until crisp. Remove with a slotted spoon and drain on kitchen roll.

Mix the mayo with the remaining wasabi. Split the buns. 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.