Salmon-burgers

Salmon burgers with courgette fries

Tinned pink salmon is convenient, versatile and so easy to use

By , 15 May 2018

(12 votes)

Salmon burgers with courgette fries
  • 40 Mins

  • Serves: 4

  • Price: £1.31 per serving

Nutritional Info
Each 274g serving contains
  • Energy

    917KJ

    219KCAL

    11%
  • Fat

    9.3g

    med

    13%
  • Saturates

    1.6g

    low

    8%
  • Sugars

    3g

    low

    3%
  • Salt

    0.96g

    med

    16%
1
of your 5-a-day
of your reference intake.
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
  • 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).