CURRIED SALMON BURGER
COOKBOOK: FRESH - Mag - Australian Good Taste
These little burgers were very nice. They were very simple & easy to make. This was a very easy recipe for patties.
Coincidentally I managed to pull out two salmon patty recipes this week and I really think the next recipe is going to be a real winner! This recipe was the basic in making a salmon patty and it will suit most!
If you’re planning on making salmon burgers and you’re looking for simplicity, this one is for you!
The next recipe has lots of ingredients making it full in flavour. It will require more time for preparations & I cannot wait to make them!
1 x 415g can pink salmon, drained, flaked
30g (1/3 cup) breadcrumbs
3 large eggs
3 teaspoons curry powder
2 tablespoons olive oil
1 x 200g natural yoghurt
1/3 mint leaves, chopped
2 teaspoons sugar
50g baby spinach leaves
Combine the salmon, breadcrumbs, eggs and curry powder in a medium bowl. divide the mixture into four equal portions (approx a large spoonful of mixture). Shape each portion into an 8cm patty. Refrigerate for 1hours.
Heat oil in large frying pan over medium heat. Add salmon patties and cook on each side for approx 2mins or until golden brown and cooked through.
Meanwhile combine yoghurt & mint. Place salmon burgers on a bed of spinach leaves and top with a dollop of yoghurt mixture. Sprinkle with some chopped mint.