Salmon burgers with courgette fries
- 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)
Preheat the oven to 200C/180C Fan/Gas 6.
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.
Divide the salmon mixture into 8 pieces. Roll each one into a ball, then flatten into a patty.
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.
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.
Serve 2 burgers per person along with the courgette fries, lemon wedges, and a sprinkling of coriander leaves (optional).