Peter’s salmon burg­ers

Irish Examiner - Weekend - - Food -

We re­cently went on hol­i­days to Por­tu­gal and our daugh­ter Dafne loved a salmon burger she got in a restau­rant. Since we got h o m e P et e r h a s b e e n ex­per­i­ment­ing with th­ese and this is his recipe.

I love th­ese served with some ten­der­stem broc­coli, toasted pine nuts and a driz­zle of olive oil. Prep time: 10 min­utes

Cook time: 25 – 30 min­utes Makes: 8-10 fish­cakes Nu­tri­tional in­for­ma­tion: Pro­tein – 13.7g

Fat – 7.2g Car­bo­hy­drates – 0.5g Calo­ries -117 For the fish­cake: 6 0 0 g s a l m o n d a r ne s , chopped and skinned 1 egg 1 tsp fine salt 1 tbsp. dried dill Ground al­monds, to coat the salmon burg­ers Pre­heat the oven to 180 de­grees and line a bak­ing tray with grease­proof pa­per.

Place the salmon, egg, dill a n d s a l t i n t o a fo o d pro­ces­sor and blend un­til com­bined.

Re­move from the food p r o c e s s o r , d i v i d e t h e mix­ture into 8-10 equal sized balls and then flat­ten into burg­ers.

Place the ground al­monds onto a plate and coat each of the burg­ers in the nuts.

Trans­fer to the bak­ing tray and cook for 25- 30 min­utes un­til the top is golden and the burg­ers are cooked through.

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