Salmon burgers with coriander mayonnaise
Makes 8 burgers
You need:
- 2 tins pink salmon
- 2 eggs
- 3 spring onions
- ½ cup of breadcrumbs
- Zest of 1 lemon and juice of ½ a lemon
- ½ cup mayonnaise
- A handful of fresh coriander leaves, roughly chopped
- Squirt of lemon juice
- Toasted buns, to serve
- Rocket leaves, to serve
Mash the tinned salmon in a bowl, removing any bones. Mix in the eggs, spring onion, breadcrumbs, zest and juice and season to taste with freshly ground black pepper. Mould the mixture into about eight patties and place them on an oiled baking tray. Grill the burgers in the oven for about three or four minutes, and then turn over and grill on the other side.
Mix the mayonnaise with the coriander and a squirt of lemon juice. Serve the burgers in toasted buns with the mayonnaise and rocket leaves.
Tip:
If you’re into a bit of heat, mix the mayonnaise with a teaspoon of wasabi paste instead of coriander.
