A delicious twist on the good old fish cake for this weekend.

When the weekend comes around and either you’re itching to get creative or feeling understandably lazy these burgers fit both ends of the spectrum. You can either make these there and then and spend the afternoon in the kitchen, dancing to your favourite songs and singing into your wooden spoon; or you can make this tonight and fridge them until you’re ready to fry them! BBC Food‘s recipe is easy to make and delicious to feed to you and your friends or family. Get messy in the kitchen and make a scrumptious meal!

Ingredients

  • 600g/1lb 5oz skinless salmon, cut into chunks
  • 75g/2½oz white breadcrumbs
  • 1 free-range egg white
  • 1 shallot, finely chopped
  • 1 tbsp chopped fresh basil
  • salt and freshly ground black pepper
  • 2-3 tbsp vegetable oil, for frying

For the basil and lime mayonnaise:

  • 200g/7oz mayonnaise from a jar
  • 2 tbsp finely chopped fresh basil
  • 1 lime, juice and zest only
  • 1 garlic clove, crushed to a paste
  • salt and freshly ground black pepper

To serve:

  • 4 ready-made focaccia buns, griddled lightly to toast
  • 1 lettuce, leaves separated
  • 2 tomatoes, sliced

Method

  1. Place the salmon, breadcrumbs, egg white, shallot and basil into a food processor and pulse until combined, but not puréed, then season with salt and freshly ground black pepper.
  2. Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes.
  3. Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through.
  4. For the basil and lime mayonnaise, place the mayonnaise, basil, lime zest and juice, and garlic into a bowl. Mix together well and season, to taste, with salt and freshly ground black pepper.
  5. To serve, place the lettuce and tomato slices onto one side of each focaccia bun, top with a burger and a dollop of lime mayonnaise, then add the lids to the buns. Serve on plates with a portion of chips alongside.

Feature image: BBC Good Food

January 31, 2020
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