Wild Alaska salmon, carrot and halloumi burgers

2

Ingredients

  • Vegetable oil, for greasing
  • 1 (416g) or 2 (213g) tins red or pink wild Alaska salmon
  • 500g carrots, grated
  • 1 small onion, finely chopped
  • 100g fresh breadcrumbs
  • 1 large egg, beaten
  • 150g Halloumi cheese, crumbled or finely chopped
  • 50g mature Cheddar cheese, grated
  • 1 tbsp fresh coriander, chopped
  • Salt and freshly ground black pepper
  • Burger buns, salad and tomato tomato ketchup, to serve

Use imperial measurements

Method

How to make Wild Alaska salmon, carrot and halloumi burgers

1) Preheat the oven to 200C/Gas 6. Grease a large baking sheet with a little vegetable oil.

2) Drain the canned salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into small chunks.

3) Put the carrots into a large mixing bowl and add the onion, breadcrumbs, egg, cheeses and coriander. Season, remembering that cheese is quite salty, so you only need a little salt. Stir in the chunks of salmon.

4) Form the mixture into 6 burgers and arrange on the prepared baking sheet. Bake for about 20–25 minutes, until golden brown. Serve in burger buns with salad and tomato ketchup on the side.

Cook's tip: For a lighter option, wrap and serve the burgers in crisp lettuce leaves or Chinese leaves instead of serving them in burger buns.

Comments