Salmon burgers with fennel, beet and dill

Salmon fennel burger

The yummiest cross between a veggie burger and a fishcake! I quite often make thai style fishcakes so this time I tried something different, mixing salmon with beetroot and fennel gives a really fresh tasting and light burger. Perfect as we get closer to summer. The mixture is quite wet so there is no need to add egg to bind it, they stay together really well. The burgers go brilliantly with a yoghurty style dip or hummus.

Ingredients:

1/2 bulb fennel
1 raw beetroot
1 small red onion
large bunch fresh dill
500g salmon fillet (roughly 4 large fillets)
salt and pepper
4/5 tbsps poppy seeds

What to do…

In a food processor blend the fennel and beetroot together with the red onion. Blitz this in stages until all the ingredients are roughly chopped but not turned into a paste. Remove from the processor into a mixing bowl.

Remove the skin from the salmon fillets and chop them roughly into large chunks. Place the salmon in the  processor and blitz, again in stages until it is in small chunks, but not pureed – you still want some texture to the burger.

Add the salmon to the other ingredients in the mixing bowl. Wash a large bunch of dill, roughly chop and add to the bowl with a couple of large pinches of salt and pepper. Mix everything together, it is best to do this with your hands to fully combine the mixture.

Have your poppy seeds on a plate. Grab a handful of your mixture and roll into a ball before flattening into a patty with the palm of your hand. Sprinkle each side of the burger with a large spoonful of poppy seeds and place on a plate. Repeat this until all the mixture has been used, it should make around 10 large burgers. Place your plate of burgers in the fridge for at least half an hour.

At this stage you can also freeze the burgers for later, making a great quick midweek meal.

Heat a tablespoon of coconut oil in a large frying pan on medium/high heat. Once hot add the burgers and fry on medium for 5 minutes on each side. Check the centre is hot and cooked through before removing from the pan.

Serve with one of my dips or hummus and courgette fries.

Enjoy your bright pink burgers!

tbc x

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s