Fish And Salad Burgers Recipe

Name: Fish And Salad Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large potato, peeled and coarsely chopped; 1 tbsp vegetable oil; 1 medium onion, finely chopped; 1 clove garlic, crushed; 1 can (15 oz) pink salmon, drained; 2 tsp finely grated lemon peel; 1 tbsp finely chopped fresh chives; 1/4 cup flour; 1 cup stale breadcrumbs; None None Vegetable oil, for shallow-frying; 4 None hot dog rolls; 1/4 cup tartar sauce; 1 medium carrot, coarsely grated; 1/2 None Boston lettuce, coarsely shredded

Servings: persons

1 large potato, peeled and coarsely chopped
1 tbsp vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 can (15 oz) pink salmon, drained
2 tsp finely grated lemon peel
1 tbsp finely chopped fresh chives
1/4 cup flour
1 cup stale breadcrumbs
None None Vegetable oil, for shallow-frying
4 None hot dog rolls
1/4 cup tartar sauce
1 medium carrot, coarsely grated
1/2 None Boston lettuce, coarsely shredded

1
Boil, steam or microwave potato until tender, drain. Mash in large bowl.
2
Meanwhile, heat oil in medium skillet on medium heat. Cook onion and garlic, stirring, until onion softens.
3
Discard any bones from salmon; flake into bowl with potato. Add onion mixture, lemon peel, chives and 1 egg; mix well. Roll rounded tablespoons of mixture into balls. Flatten into slightly oval-shaped burgers (you will have 16 burgers).
4
Coat burgers with flour, shaking away excess. Dip in remaining beaten egg then breadcrumbs. Cover and refrigerate 1 hour.
5
Heat oil in large skillet on medium heat. Shallow-fry burgers, in batches, until cooked through. Drain on paper towels.
6
Halve rolls. Spread with tartar sauce. Layer with burgers, carrot and lettuce.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large potato, peeled and coarsely chopped, 1 tbsp vegetable oil, 1 medium onion, finely chopped, 1 clove garlic, crushed, and more.

Yes, Fish And Salad Burgers falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish And Salad Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions