JERK SALMON BURGERS WITH PINEAPPLE SALSA

INGREDIENTS

(Serves 4)

For the burgers:

213g can Princes Red Salmon Vegetable oil, for frying

½ small red onion, finely chopped 400g can chickpeas, drained

400g cold mashed potato

2tsp chopped fresh chives

2tsp chopped fresh parsley

2tsp paprika

2tsp Jerk seasoning

30g plain flour

Salt and freshly ground black pepper 1 egg

4 burger buns, split through the middle Lettuce, to serve

For the salsa:

100g Princes Pineapple Chunks in Juice, drained and finely chopped 5cm piece cucumber, finely chopped ½ small red onion, finely chopped 2tbsp sweet chilli sauce

A little finely chopped fresh red chilli

METHOD

1. Drain can of salmon and remove skin and bones. Break into chunks.

2. Heat 1tbsp vegetable oil in a frying pan and gently fry the red onion until soft, about 4 minutes.

3. Mash the chickpeas with a potato masher. Combine with the mashed potato, red onion, salmon, chives and parsley. Season with 1tsp paprika, 1tsp Jerk seasoning and some salt and pepper. Form the mixture into 4 burgers.

4. Put the flour onto a plate and mix in the rest of the paprika and Jerk seasoning with a little salt and pepper. Beat the egg in a shallow bowl.

5. Dip the burgers into the egg, then coat in the seasoned flour. Shallow fry in hot vegetable oil for 3-4 minutes per side.

6. Meanwhile, make the salsa by mixing together the pineapple, cucumber, red onion and sweet chilli sauce, adding fresh chilli, if using.

7. Toast or chargrill the cut sides of the burger buns. Add some lettuce, top with the burgers and serve with the salsa.

■ Recipe from Princes