Thai style salmon burger
)
Prep Time
15 Minutes
)
Cook Time
12 Minutes
){kind=icon}
Yield
4
){kind=icon}
Difficulty Level
Easy
Ingredients
- 2 x 200g cans Safcol Salmon in Springwater, drained
- 2 small eggs, lightly beaten
- ⅔ cup fresh white bread crumbs
- 4 spring onions, finely chopped
- ¼ cup Thai basil leaves (or normal basil), roughly chopped
- 2 teaspoons caster sugar
- lime zest from 1 lime, finely grated or 2 very finely chopped kaffir lime leaves
- 1 bullet chilli, deseeded and finely diced
- coconut oil or sunflower oil for frying
for the lime mayonnaise
- 1 tablespoon lime juice
- 4 tablespoons mayonnaise
- sea salt and freshly ground black pepper
…to serve
- 4 burger buns, split and toasted
- butter lettuce leaves
- fresh coriander leaves (optional)
Instructions
- In a food processor, add all the burger ingredients except the oil. Blitz until you have a smooth thick paste. Check the seasoning and add a little salt if you think it needs it.
- In a small bowl mix together the mayonnaise and lime juice, season to taste with salt and pepper.
- In a large frying pan, on a medium high heat add just enough oil to cover the bottom of the pan. Divide the salmon mixture into 4 and fry until it’s set and golden brown on one side. Flip using a egg flip (because the mixture is soft) and fry until set and golden brown. Drain on absorbent kitchen paper.
- When you are ready to serve, spread both toasted sides of each burger bun with a spoonful of lime mayonnaise. Add a couple of butter lettuce leaves and a few fresh coriander leaves (if using them). Top with the hot salmon patties and serve immediately.
| Servings: | 4 |
| Ready in: | 27 Minutes |
| Course: | Lunch, Dinner |
| Recipe Type: | Burgers |
| Ingredient: | Salmon |
Thai style salmon burger
If you like Thai food, salmon, and love burgers, then this Thai style salmon burger feast is for you.
