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Fish burger with caper yoghurt recipe

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Ingredients

Adjust Servings:
1 × 170 g Salmon fillet, skin removed, deboned and roughly chopped
1 spring Onion , finely chopped
2 teaspoons finely chopped fresh Parsley
½ teaspoon Dijon Mustard
Sea Salt
Ground Black Pepper , to taste
Oil spray
1 medium Cucumber , grated
4 Radishes , grated
1 small Fennel Bulb , thinly sliced
2 wholemeal Bread rolls
1 small handful baby Spinach leaves
Caper Yoghurt
100 g low-fat plain Yoghurt
30 g reduced-salt low-fat Feta Cheese , crumbled
2½ tablespoons Capers , rinsed, drained and finely chopped
2 teaspoons chopped fresh Dill
Lemon Juice , to taste

Fish burger with caper yoghurt recipe

  • 35 minutes
  • Serves 2
  • Medium

Ingredients

  • Caper Yoghurt

Directions

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Once you have a bite of this burger, you’ll be hooked;). The caper yoghurt adds a nice lemony flavour that complements not only the fish, but the salad too.

Steps

1
Done

Place the salmon, spring onion, parsley, mustard, salt and pepper in a food processor and pulse briefly until the fish is roughly minced. Using wet hands, shape the mixture into two even patties. Place on a plate, cover with cling film and refrigerate for 30 minutes.

2
Done

To make the caper yoghurt, whisk the yoghurt, feta, capers, dill and lemon juice together in a small bowl.

3
Done

Heat a large non-stick frying pan over medium heat and spray lightly with oil spray. Add the patties and cook for 4–5 minutes, then carefully turn and cook for a further 4–5 minutes or until cooked through.

4
Done

Place the cucumber, radish and fennel in a small bowl and toss gently to combine.

5
Done

To serve, cut the bread rolls in half and toast lightly in a toaster or under a hot oven grill. On one half of each roll, layer half of the spinach, cucumber mixture and a salmon patty. Drizzle over the caper yoghurt and top with the other half of each roll.

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