Salmon patties with sweet chilli mayo

“For that extra crunch, add sesame seeds into the breadcrumbs mix”

MAKES 4 BURGERS INGREDIENTS

350g salmon

3 shallots, very finely chopped

½ lemon, juice and zest

2 tsps chopped dill

1 tbsp chopped parsley

20g spinach leaves

120g cold mashed potatoes

1 egg, beaten

60g breadcrumbs

100g cooked shelled prawns

¼ tsp paprika

Salt and freshly ground black pepper

Rapeseed oil

FOR THE MAYO DRESSING

2 tbsps sweet chilli dipping sauce

100ml good quantity mayonnaise

½ lemon, juice only

To serve: micro lettuce leaves, cucumber salsa, toasted brioche buns

METHOD

1 Pre-heat the oven to 190°C/fan 170°C/gas 5. Place the salmon on a parchment-lined roasting tray. Season with salt and pepper and drizzle over a little oil. Roast for 12 to 14 minutes until cooked and leave to cool.

2 Combine the cooled salmon with the shallots, lemon, chopped dill and parsley and mix well. Roughly chop the spinach leaves and add to the salmon mix. Spoon in the mashed potatoes and mix well. Add just enough beaten egg to combine.

3 Spread breadcrumbs on a tray and season with salt and black pepper. Divide the salmon mix into 4 and shape each into a patty and then roll in the breadcrumb mix. Leave to set in the fridge for 30 minutes. 4

Heat some rapeseed oil in a frying pan. Place the patties in the pan and cook until golden on both sides and fully heated through.

5 Heat a separate frying pan with a little oil, add the prawns with the paprika and sauté for 1 to 2 minutes on a medium low heat, season with salt and freshly ground black pepper.

6 To assemble, mix the chilli dipping sauce with the mayonnaise and lemon juice. Place the toasted buns on a serving board, spread chilli mayo on the base of the bun, place the salmon on top. Add the lettuce and prawns, drizzle over a little lemon juice and top with some chilli mayo and the ‘lid’ of the bun. Serve with cucumber salsa and lemon slices and the rest of the mayo.