SALMON BURGERS WITH TZATZIKI

Just delicious! For these days when you feel like some comfort food. It beats the takeaway fish patties!

Ingredients

Tzatziki

1 Lebanese cucumber, finely diced

2 Tbsp chopped mint

2 garlic clove, crushed

1 Tbsp lemon juice

pepper to taste

100g Greek-style yoghurt

Burger

2 slices white bread, crusts removed

800g salmon fillets, skin and bones removed

2 green onions, finely chopped

2 Tbsp lemon juice

2 Tbsp chopped dill

2 tsp ground cumin

1 egg, lightly beaten

60ml (1/4 cup) extra virgin olive oil

3 baby fennel bulbs, sliced (or 2 small ones)

salt, pepper & sugar

1 Turkish pide bread or Turkish bread rolls

salad leaves, to serve

100g semi-dried tomatoes, to serve

Method

To make the tzatziki, mix all the ingredients in a bowl. Set aside.

To make the patties, place the bread in a food processor and process into crumbs. Finely chop the salmon to resemble mince. (Do not do this in the food processor - the fish will go pasty.)

Put the salmon, breadcrumbs, spring onions, lemon juice, dill, cumin and egg in a bowl. Mix well.

Divide mixture into four and shape each piece into a patty. Cover and refrigerate for 1 hour.

Preheat the oven to 200C.

Put the fennel on an oven tray and add some oil, salt, pepper and a sprinkle of sugar.

Mix well to coat it and cook for about 30 minutes, turning it over half-way, or until golden brown and slightly caramelized. Keep warm.

Cut the bread into four and then in half through the centre. Toast if you prefer a crisp burger.

Heat the remaining oil in a nonstick frying pan and cook the patties over a medium heat for 3-5 minutes on each side.

To serve, place a few salad leaves onto the bread base and top the burger with the tzatziki, fried fennel and tomatoes.

Serves 4

Comments

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