Salmon-and-tempura-burger

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

Succulent and bursting with East meets West flavours

By , 31 May 2018

(9 votes)

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

  • Serves: 4

  • Price: £2.91 per serving

Nutritional Info
Each 390g serving contains
  • Energy

    3149KJ

    753KCAL

    38%
  • Fat

    37.1g

    high

    53%
  • Saturates

    5.5g

    low

    28%
  • Sugars

    8.6g

    low

    10%
  • Salt

    1.33g

    med

    22%
of your reference intake.
Typical energy values per 100g: 808kJ/193kcal.
Ingredients
  • FOR THE BURGERS
  • 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
  • FOR THE PICKLED VEG
  • 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.