
Salmon and cod blended with herbs and spring onion to create a wonderfully fresh fish burger, served in a bap with crunchy salad.
Serves
4
Prep
15 minutes
Cook
10 minutes
Nutritional Information:
Each 291g serving contains (includes serving suggestion)
- KCal
- 343
- Carbs
- 28.7g
- Fibre
- 6.2g
- Protein
- 29.0g
- Fat
-
11.1g
(Medium)
- Saturates
-
2.3g
(Low)
- Sugars
-
7.3g
(Low)
- Salt
-
0.77g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 200g boneless, skinless cod fillet
- 200g boneless, skinless salmon
- 1 medium egg
- juice half lemon, with wedges to serve
- 4 spring onions, finely chopped
- 10g dill, with sprigs to serve
- quality ground pepper
- 4 wholemeal burger baps, 65g each
- 12 little gem lettuce leaves
- 2 large tomatoes (160g), sliced
- 1 red onion (160g), thinly sliced
- 6cm cucumber, thinly sliced
Method
Method
Recipe tips
- Try using other white fish such as coley.
- You could also use different herbs, such as parsley.
- These burgers are also delicious when served with vegetables and parsley sauce.
- Freezing instructions: Suitable for freezing provided the fish has not been frozen previously. You can freeze them either before or after cooking. Freeze the fish burgers in individual portions, then defrost in the fridge and prepare as above until piping hot throughout.