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Salmon & sweet potato burgers with zesty slaw
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1 small sweet potato, peeled and diced
170g pack Waitrose Poached Scottish Salmon Fillets With Lemon & Herb, skin removed, flaked
½ x 250g pack Waitrose Love Life Quinoa, Chickpeas, Bulgar Wheat & Rice
1 Waitrose British Blacktail Large Free Range Egg, beaten
220g red cabbage, cored and finely shredded
1 small red onion, sliced
2 tbsp tartare sauce
Juice of 2 lemons, plus wedges to serve
Spray olive oil
1 pack of 4 Waitrose Heyford Rolls, split and toasted
1. Steam or boil the sweet potato for 10 minutes until tender. Drain, cool under cold running water then pat dry. Put in a bowl and mash. Mix with the salmon, the pouch of grains and egg until combined. Shape the mixture into 4 burger patties and chill.
2. Meanwhile, toss the red cabbage and onion in the tartare sauce and lemon juice until coated. Put in the fridge to chill slightly.
3. Spray a large non-stick frying pan with oil (4 sprays) and place over a medium heat. Cook the burgers for 5 minutes on each side. Serve on the buns with the slaw and lemon to squeeze over.
To save time use essential Waitrose Beetroot Salad in place of the slaw.
Typical values per serving:
This recipe was first published in Thu Apr 19 09:31:00 BST 2018.