Name: Fish and salad burgers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 large_piece (300g) potato, chopped coarsely; 1 tablespoon vegetable oil; 1 medium_piece (150g) brown onion, chopped finely; 1 clove garlic, crushed; 415 gram can pink salmon, drained; 2 teaspoon lemon rind, finely grated; 1 tablespoon fresh chives, finely chopped; 1 egg; 1/4 cup (35g) plain flour; 1 egg, beaten lightly, extra; 1 cup (70g) stale breadcrumbs vegetable oil, extra, for shallow-frying; 4 hot dog rolls; 1/4 cup (75g) tartare sauce; 1 medium_piece carrot (120g), grated coarsely; 1/2 butter lettuce (100g), shredded coarsely

Ingredients

1 large_piece (300g) potato, chopped coarsely

1 tablespoon vegetable oil

1 medium_piece (150g) brown onion, chopped finely

1 clove garlic, crushed

415 gram can pink salmon, drained

2 teaspoon lemon rind, finely grated

1 tablespoon fresh chives, finely chopped

1 egg

1/4 cup (35g) plain flour

1 egg, beaten lightly, extra

1 cup (70g) stale breadcrumbs vegetable oil, extra, for shallow-frying

4 hot dog rolls

1/4 cup (75g) tartare sauce

1 medium_piece carrot (120g), grated coarsely

1/2 butter lettuce (100g), shredded coarsely

Method

1.Boil, steam or microwave potato until tender, drain. Mash in medium bowl.

2.Meanwhile, heat oil in medium frying pan, cook onion and garlic, stirring, until onion softens.

3.Discard any bones from salmon, flake into bowl with potato. Add onion mixture, rind, chives and egg, use hand to combine. Roll rounded tablespoons of burger mixture into balls, flatten into slightly oval-shaped burgers (you will have 16 burgers).

4.Coat burgers with flour, shake away excess. Dip into extra egg then breadcrumbs. Cover, refrigerate 1 hour.

5.Heat oil in large frying pan, shallow-fry burgers, in batches, until cooked through. Drain on absorbent paper.

6.Halve rolls, spread sauce over cut sides, sandwich burgers, carrot and lettuce between roll halves.

TODDLER TIP Give your toddler one mashed or chopped fish burger with a little of the carrot and lettuce.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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