Recipe courtesy of Princes
Jerk salmon burgers with pineapple salsa
These spicy salmon burgers are just the kick you need!
© Princes
Published: January 27, 2020 at 12:42 pm
Ingredients
- 213g Princes Red Salmon
- Vegetable oil for frying
- ½ Red onion small, finely chopped
- 400g chickpeas drained
- 400g Cold mashed potatoes
- 2tsp Fresh chives chopped
- 2tsp Parsley chopped
- 2tsp Paprika
- 2tsp Jerk seasoning
- 30g Plain flour
- Sea salt and freshly ground black pepper
- 1 Egg
- 4 burger buns split in half
- Lettuce to serve
- 100g Princes Pineapple Chunks in Juice drained and finely chopped
- 1 Cucumber finely chopped
- ½ Red onion small
- 2tbsp Sweet chilli sauce
- Fresh red chilli finely chopped (optional)
Method
Step 1
Drain the can of salmon and remove any skin and bones, if wished. Break into chunks.
Step 2
Heat 1tbsp vegetable oil in a frying pan and gently fry the red onion until soft, about 4 minutes.
Step 3
Mash the chickpeas with a potato masher. Combine with the mashed potato, red onion, salmon, chives and parsley. Season with 1tsp paprika, 1tsp Jerk seasoning and some salt and pepper. Form the mixture into 4 burgers.
Step 4
Put the flour onto a plate and mix in the rest of the paprika and Jerk seasoning with a little salt and pepper. Beat the egg in a shallow bowl.
Step 5
Dip the burgers into the egg, then coat in the seasoned flour. Shallow fry in hot vegetable oil for 3-4 minutes per side.
Step 6
Dip the burgers into the egg, then coat in the seasoned flour. Shallow fry in hot vegetable oil for 3-4 minutes per side.
Step 7
Toast or chargrill the cut sides of the burger buns. Add some lettuce, top with the burgers and serve with the salsa.