Name: Wasabi salmon burgers
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 185g cans salmon in springwater, drained; 1/2 cup panko breadcrumbs, plus 1/4 cup extra; 1 large potato, cooked, mashed; 1 egg, lightly beaten; 1 3cm piece fresh ginger, peeled, grated; 2 teaspoon wasabi paste; 1 teaspoon soy sauce; 2 tablespoon canola oil; 4 fresh white sesame rolls, split; japanese mayonnaise, to serve; Asian slaw; 1 small carrot, julienned; 1/2 red capsicum, seeded, cut into thin strips; 1 cup snow pea sprouts; 1/3 cup coriander leaves; 2 tablespoon sweet chilli sauce, plus extra, to serve; 1 tablespoon lime juice

Ingredients

2 185g cans salmon in springwater, drained

1/2 cup panko breadcrumbs, plus 1/4 cup extra

1 large potato, cooked, mashed

1 egg, lightly beaten

1 3cm piece fresh ginger, peeled, grated

2 teaspoon wasabi paste

1 teaspoon soy sauce

2 tablespoon canola oil

4 fresh white sesame rolls, split

japanese mayonnaise, to serve

Asian slaw

1 small carrot, julienned

1/2 red capsicum, seeded, cut into thin strips

1 cup snow pea sprouts

1/3 cup coriander leaves

2 tablespoon sweet chilli sauce, plus extra, to serve

1 tablespoon lime juice

Method

1.In a large bowl, combine salmon, crumbs, potato, egg, ginger, wasabi and soy. Using clean hands, mix well.

2.Divide mixture into 4 equal, oval-shaped patties. Transfer to a tray; chill 30 minutes.

3.Heat oil in a large frying pan on medium. Roll patties in extra breadcrumbs to coat. Cook 3-4 minutes each side, until golden brown. Drain on paper towel.

4.To make asian slaw, just before serving, toss all ingredients together in a bowl.

5.Fill each roll with asian slaw and a patty. Serve with Japanese mayonnaise and a drizzle of extra sweet chilli sauce.

This is a good recipe for using up leftover mashed potato.
Note

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Ingredients

Method

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