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Cod and salmon burgers

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Salmon and cod blended with herbs and spring onion to create a wonderfully fresh fish burger, served in a bap with crunchy salad.
Serves
4
Prep
15 minutes
Cook
10 minutes
Each 322g serving contains (excludes serving suggestion)
KCal
388
Carbs
37.5g
Fibre
7.6g
Protein
30.2g
Fat
11.4g
Saturates
2.20g
Sugars
6.9g
Salt
1.00g
Portion Fruit & Veg
1
Ingredients
Ingredients
200g boneless, skinless cod fillet
200g boneless, skinless salmon
1 egg
juice half lemon, with wedges to serve
4 spring onions, finely chopped
10g dill, with sprigs to serve
quality ground pepper
4 wholemeal burger baps
12 little gem lettuce leaves
2 large tomatoes (160g), sliced
1 red onion (160g), thinly sliced
6cm cucumber, thinly sliced
Method
  1. Place the cod and half the salmon into a blender with the egg and lemon juice, then blend to a paste.
  2. Dice the remaining salmon into small cubes, then mix it into the blended fish, along with the spring onions, dill and pepper. Combine well – use your hands for best results.
  3. Divide the mixture into 4 and form each into patties or burgers. Leave in the fridge for 10 minutes while you prepare the salad to serve.
  4. Place the fish burgers on a non-stick baking sheet and grill for 4-5 minutes on each side.
  5. Serve in a wholemeal bap, filled with lettuce, tomatoes, cucumber and red onion, Garnish with dill and a wedge of lemon.
Chefs tips
  • Try using other white fish such as coley.
  • You could also use different herbs, such as parsley.
  • These burgers are also delicious when served with vegetables and parsley sauce.
  • Freezing instructions: Suitable for freezing provided the fish has not been frozen previously. You can freeze them either before or after cooking. Freeze the fish burgers in individual portions, then defrost in the fridge and prepare as above until piping hot throughout.
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