Salmon burger with fresh pea mayonnaise

Makes 4

600g skinned salmon fillet, cubed 1 garlic clove, peeled 1 egg 3 tbsp fresh coriander 100g panko breadcrumbs zest and juice of ½ a lemon 3 tbsp fresh peas 6 tbsp mayonnaise 4 burger buns 2 tbsp olive oil 100g coleslaw 80g rocket and mixed micro cress black pepper

Place the salmon, garlic, egg, coriander, breadcrumbs and lemon zest and juice in a food processor and season with black pepper. Blend until smooth. Divide the mixture into four equal amounts, then shape by hand into burger patties, approximately the size of the burger buns. Place the patties on a plate and leave to chill for 30 mins.

In a clean food processor, blend the peas until a puree, then mix in the mayonnaise and season with pepper. Preheat a grill, then lightly toast the burger bun halves on the side they were cut, and place on a serving plate each. Spread each toasted side with the pea mayonnaise.

Once the salmon burgers have chilled, heat a frying pan to medium-high, then add the oil. Cook the burgers for 6-7 mins on each side until golden and cooked through. Transfer each burger to the prepared burger bun bottoms with a fish slice. Top each salmon burger with a spoonful of coleslaw, followed by 20g of the rocket and micro cress. Place the burger bun tops on top and serve immediately.