Crusty crumbs on the outside, packed with flavour on the inside.
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.
We then finish off by stacking the cooked burgers in a soft brioche, with our vegan hempseed pesto and avocado.
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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
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.
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