zoom Salmon & sweet potato burgers with zesty slaw
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    Salmon & sweet potato burgers with zesty slaw

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    Salmon & sweet potato burgers with zesty slaw

    • Preparation time: 15 minutes + chilling
    • Cooking time: 20 minutes
    • Total time: 35 minutes + chilling

    Serves: 4


    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.

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    Cook's Tip:
    To save time use essential Waitrose Beetroot Salad in place of the slaw.  



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