Side Pannel
Smokey Salmon Burgers
Ingredients List
- 418 g Canned pink Alaska salmon
- 450 g Cold mashed potato
- 175 g Raw potato; grated
- 1 ts Vegetable oil
- 50 g Bacon, preferably smoked
- - chopped
- Oil for frying
- 10 Soft round rolls
Directions
FOR SERVING
Salad and relishes
Drain the salmon and break fish into flakes. Set aside. Mix together the
mashed and grated potato in a bowl. Heat the vegetable oil in a frying pan
and fry the bacon until it is crisp. Add the bacon to the potato mixture
along with the salmon, mixing well to break up the salmon.
Divide the mixture into 10 or 12 pieces and shape each piece into a burger
using hands or a burger maker. Fry the burgers gently for 5 minutes on each
side, or until they are well browned. (It is best to cook 3 or 4 burgers at
one time or the pan will be too crowded to turn them over easily.)
Keep the cooked burgers warm whilst preparing the rest, then serve in split
rolls garnished with salad and relishes.
Makes 10-12. Approx. 380 kcals per serving
Salad and relishes
Drain the salmon and break fish into flakes. Set aside. Mix together the
mashed and grated potato in a bowl. Heat the vegetable oil in a frying pan
and fry the bacon until it is crisp. Add the bacon to the potato mixture
along with the salmon, mixing well to break up the salmon.
Divide the mixture into 10 or 12 pieces and shape each piece into a burger
using hands or a burger maker. Fry the burgers gently for 5 minutes on each
side, or until they are well browned. (It is best to cook 3 or 4 burgers at
one time or the pan will be too crowded to turn them over easily.)
Keep the cooked burgers warm whilst preparing the rest, then serve in split
rolls garnished with salad and relishes.
Makes 10-12. Approx. 380 kcals per serving
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