Salmon & Hemp Burgers

Crusty crumbs on the outside, packed with flavour on the inside.

SERVES: 3-4

Our fishcake burgers are super tasty and super healthy!

In this recipe, we use My Hemple hempseeds to bind the burgers and provide a creamy texture. Hempseeds also offer a nutritious punch of omega 3s, fibre, magnesium and zinc.

Plus, combining the Vitamin A from the potatoes, with hempseed amino acids helps to form collagen – which is awesome for healthy skin and tissue.

We then finish off by stacking the cooked burgers in a soft brioche, with our vegan hempseed pesto and avocado.

Ingredients

1 cup mashed potatoes
350 g salmon approx 3 fillets, cooked
3 tbsp hemp seeds
1 tsp English mustard
zest of ½ lemon, plus wedges to serve
1 tbsp chopped parsley
3 tbsp plain flour
1 egg beaten
100 g dried breadcrumbs
4 tbsp extra virgin olive oil
4 burger buns
2 Baby cos salad
1 lemon
2 avocados

Instructions

Mix the potato, hemp seeds, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
Serve salmon cakes in fresh burger buns or lettuce leaves, layered with pesto, cabbage, salad and avocado.