Name: Gingered salmon burgers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 425g can sliced beetroot, drained, cut into matchsticks; 2 tablespoon red wine vinegar; 1 cup bought mashed potato; 2 210g cans pink salmon, drained, flaked; 1 tablespoon grated fresh ginger; 1 tablespoon finely chopped coriander, plus extra leaves, to serve; 1/4 cup packaged dried breadcrumbs; 2 tablespoon vegetable or olive oil; 4 multigrain bread rolls, split, toasted; 30 gram baby rocket leaves

Ingredients

1/2 425g can sliced beetroot, drained, cut into matchsticks

2 tablespoon red wine vinegar

1 cup bought mashed potato

2 210g cans pink salmon, drained, flaked

1 tablespoon grated fresh ginger

1 tablespoon finely chopped coriander, plus extra leaves, to serve

1/4 cup packaged dried breadcrumbs

2 tablespoon vegetable or olive oil

4 multigrain bread rolls, split, toasted

30 gram baby rocket leaves

Method

1.Combine beetroot and vinegar in a glass or ceramic bowl. Season. Set aside for 10 minutes. Drain.

2.Meanwhile, place potato, salmon, ginger, coriander and breadcrumbs in a bowl; mash with a fork until well combined. Season. Using damp hands, shape mixture into 4 patties. Heat oil in a frying pan over moderate heat. Cook patties for 2 minutes on each side or until golden and heated.

3.Place bread roil bases on serving plates. Top with rocket, patties, beetroot, extra coriander and bread roll tops. Serve.

Make ahead: Prepare patties a day ahead. Cover, then refrigerate. If time permits, refrigerate patties for 30 minutes before frying. This helps them hold their shape. Try tuna instead of salmon.
Note

Woman's Weekly Food

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Ingredients

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