Sweet Potato and Salmon Burgers
Looking for something new for dinner? Look no further than our healthy sweet potato and salmon burger. The sweet potatoes are loaded with vitamin B6, vitamin D, iron, ascorbic acid, choline, and potassium, while the salmon is rich in protein, healthy fats, and long-chain fatty acids. Read on to learn more about how to make this dish with your family!
Storage: When cooked can be stored in an airtight container in the fridge for up to 3 days. Salmon burgers can be frozen for up to 2 months
Salmon Burgers
2 large salmon filets or tinned boneless and skinned salmon
300g sweet potatoes, peeled + cubed
2 tbsp chickpea flour
2 garlic cloves, minced
3/4 tbsp ginger, grated
Green part of 2 spring onions, finely sliced
2 tbsp fresh coriander or parsley, chopped
1 tbsp soy sauce (tamari for GF)
Pinch of salt
1/4 tsp ground cracked black pepper
1/2 tsp paprika
Sesame oil for hands to shape into patties
To fry
1 tbsp olive oil or toasted sesame oil
To serve
1 carrot, shredded
1 tbsp apple cider vinegar
8 gem or butterhead lettuce leaves
1/2 small red onion, thinly sliced
4 burger rolls
Creamy Avocado
1 avocado
Pinch salt + pepper
Squeeze of lime juice
1. Preheat the oven to 425F / 220C / 200 fan.
2. Add the potatoes to a baking tray lined with parchment and toss with 1 tbsp of olive oil and a pinch of salt. Bake for about 20 minutes or until soft. Allow to cool.
3. Remove skin from salmon using a sharp knife. Dice the salmon into 2 inch chunks and place in the freezer for about 30 minutes (not so they freeze but so they firm up a bit).
4. Place in a food processor and pulse. Transfer to a bowl.
5. Add the rest of the salmon burger ingredients (cooked sweet potatoes, chickpea flour, garlic, green onions, herbs, soy sauce, salt, pepper and paprika. Stir to combine. If using tinned salmon, make sure you’ve removed the bones and skin and stir through with the blitzed spice mix. Shape into burgers using oiled hands. If the mix feels a little fragile, place in the freezer for 15 – 20 minutes or adds 1 tbsp more chickpea flour.
6. Add the carrot and apple cider vinegar to a small bowl and set aside to rest for 10 minutes.
7. Add the avocado, lime, salt and pepper to a small bowl and blitz with a stick blender until smooth, or mash with a fork.
8. Heat 1 tbsp of olive or sesame oil in a non-stick frying pan. Fry the salmon and sweet potato burgers on medium heat for about 4 minutes per side, or until cooked through and crisp on the outside.
9. Add lettuce, carrot, and avocado sauce to the base of a bun and top with sweet potato and salmon burger, and red onion, and top of the bun.
Enjoy!
