Fish burgers are nothing new, but you can really surprise yourself if you play around with different flavours and textures, you can really surprise yourself. If the fish is overcooked and dry, a problem can occur, so the result can be excellent if you add a little oil to the base mix, the result can be excellent.
- 500 g salmon fillet, free of skin and bones
- 4 tbsp Sacla coriander pesto
- 0.5 onion, chopped finely
- 3 tbsp Olive OIl
- 2 tbsp Mirin
- 2 tbsp soy sauce
- 6 tbsp natural dried breadcrumbs
- 0.5 tsp ground white pepper
- 1 tsp salt
- 0.5 medium egg white, lightly beaten
- Heat the oil and add the onion, then soften for about 5 minutes, then cool.
- Finely chop, better still mince the salmon to about 5mm.
- Add the rest of the ingredients and mix well, then chill for 30 minutes to let the breadcrumbs reconstitute.
- Next form into 6 or 8 small patties and chill again until ready to cook.
- Preheat the grill, then lightly spray the rack and the burgers with an oil spray.
- Cook for 3-4 minutes, then turn and cook again, this will give the nice criss cross affect.
- Carefully turn over and repeat the process, but do not overcook.
- Once cooked, the juices will run clear and will be seen coming through the top of the burger.
- Serve in a pitta bread or deli wrap tortilla and a ginger dipping sauce separately.
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