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Salmon & pea burgers with ginger mayo
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220g pack No.1 Wild Alaskan Sockeye Salmon Fillets
50g frozen petits pois
1 clove garlic, finely chopped
½ x 28g pack coriander, roughly chopped
1 British Blacktail Free Range Medium Egg, beaten
2 tbsp Cooks’ Ingredients White Breadcrumbs
1 tsp olive oil
1 tbsp mayonnaise
1 tbsp Greek yogurt
2.5cm piece ginger, peeled and finely chopped
1 unwaxed lemon, 1 tsp finely grated zest, 1 tbsp juice
Olive oil, for frying
2 ciabatta rolls, split
Salad leaves, to serve
1. Skin the salmon and cut the flesh into chunks. Put in a food processor with the petits pois (no need to defrost), garlic, coriander and seasoning.
2. Process until finely chopped (but not a paste), then add the egg and breadcrumbs and pulse quickly to blend. Shape into two patties.
3. Mix the mayonnaise with the yogurt, ginger and lemon zest and juice. Season. Heat the oil in a nonstick frying pan and cook the burgers over a medium heat for 3-4 minutes on each side, until lightly browned and cooked through.
4. Serve in the ciabatta rolls with a few salad leaves and a spoonful of the ginger mayo.
This recipe was first published in Thu May 06 11:46:23 BST 2021.
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