Salmon and Prawn Burgers with Chilli Mayo

Get them right and there are few things better than a well-made fish cake. The trouble is, every recipe that I have for fish cakes involves quite a lot of work, time and effort. I don’t mind that at all, the results are always worth it, but sometimes the craving arrives on a day that I am pushed for time. To my joy, I spotted this recipe in a BBC Good Food magazine, and it delivers on every front: it’s quick to make (on the table within 30 minutes), requires no skill at all, and it tastes absolutely divine.

It is infinitely flexible as well. This recipe calls for a simple salad as an accompaniment but you can add onions, gherkins, capers, chillies… anything you fancy. You can also substitute the chilli mayo for tartar sauce. At around 500 calories per burger (including the bun) it is also low-calorie and rich in omega-3 oil, so it’s guilt-free.

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RECIPE – Serves 4 

180g 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, stalks and leaves

60g mayonnaise or Greek yogurt

4 tsp chilli sauce

2 Little Gem lettuces, shredded

1 cucumber, peeled into ribbons

1 tbsp olive oil

4 seeded burger buns, toasted, to serve


METHOD

Briefly blitz half the salmon, the coriander stalks, spring onions and lemon zest in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the salmon and the prawns, season well and shape into four burgers. Chill for at least 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. Alternatively, you can make it even lighter by placing the burgers on a piece of parchment on a baking sheet in a 180C oven (160 fan, gas 4) for approximately 15 minutes until just cooked through – the burger will cook on slightly so don’t worry that the centre is a little pink, as long as it is hot.

Serve with the salad on the side in toasted burger buns, with a good dollop of the chilli mayo.

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