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

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  • 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.

Thanks to our nutritional side kick Lola Berry >> Youtube / Instagram / Website

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius (°C ).

Bondi Harvest recipe measurements use the Metric system.

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