Recipes
Salmon burgers with courgette fries
Tinned pink salmon is convenient, versatile and so easy to use
Tinned pink salmon is convenient, versatile and so easy to use
(32 votes)
Cook: 40 Mins
Serves: 4
Price: £1.31 per serving
Nutritional Information
Each 274g serving contains
Energy
918kj
219kcal
918kj
219kcal
11%
Fat
9.3g
9.3g
Med
13%
13%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
3g
3g
Low
3%
3%
Salt
0.96g
0.96g
Med
16%
16%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
335kj/80kcal
Typical energy values per 100g:
335kj/80kcal
Ingredients
2 x 213g tins Asda Pacific Pink Salmon
2tsp garam masala
3 spring onions, chopped
1 green chilli, deseeded and finely chopped
Juice and zest of 1 lemon, plus another ½ cut into wedges, to serve
Freshly ground black pepper
1 egg, lightly beaten
500g courgettes, cut into thin batons
½tsp paprika
Zest ½ lemon
3tsp rapeseed oil
Coriander leaves (optional)
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
To make the burgers, put the salmon, garam masala, spring onions, green chilli, juice of 1 lemon and some freshly ground black pepper in a large bowl. Stir to mix together. Add the egg and stir again until the mixture is well combined.
3
Divide the salmon mixture into 8 pieces. Roll each one into a ball, then flatten into a patty.
4
Put the courgettes in a large roasting tin along with the paprika, zest ½ lemon, 1tsp rapeseed oil and some black pepper. Mix with your hands to coat, then bake for 20-25 mins until golden.
5
Heat another tsp rapeseed oil in a nonstick frying pan. Cook 4 burgers over a medium heat for 4 mins each side. Keep on a warm plate covered with kitchen roll while you fry the other 4 burgers in another 1tsp rapeseed oil.
6
Serve 2 burgers per person along with the courgette fries, lemon wedges, and a sprinkling of coriander leaves (optional).