recipes
Spicy salmon burger with wasabi mayo and Cauliflower ‘rice’ salad
Serves: 3-4
2017-03-02
Ingredients
For the fish cakes
- 2 salmon fillets
- 1 bell pepper finely chopped
- 1 tsp grated fresh root ginger
- Zest of ½ a lemon
- 2 cloves of garlic peeled and chopped
- Fresh coriander
- 1 tsp red curry paste
- ½ tsp sugar
- 1 large potato mashed
- 1 egg yolk + 2 whole eggs
- Flour for dusting
- Panko breadcrumbs
For the wasabi Mayo
- 3 tbsp mayonnaise
- ¼ tsp wasabi paste
- Juice and zest of 1 lime
For the cauliflower rice salad
- 1 small cauliflower head
- 1 onion peeled and finely chopped
- 1 tbsp Viva spread (President)
- 2 tbsp chopped parsley
- 2 tbsp chopped mint leaves
- 2 tbsp chopped coriander
- Juice of a lemon
- 3 tbsp olive oil (Borges)
- 150g dried cranberries (Holland & Barrett)
- 100g walnuts
Method
Chop the salmon fillets into small pieces, season with salt and pepper. Mix together with the bell pepper, ginger, lemon zest, coriander, curry paste, sugar, mashed potato & egg yolk and mould into cakes with the aid of a dust of flour. Beat the remaining eggs, dip in the fish cakes and pass through the panko breadcrumbs. Grill, shallow-fry or bake the fish cakes according to your liking. For the preparation of the wasabi sauce, simply whisk all the sauce ingredients together. To prepare the cauliflower rice; Trim the cauliflower florets and put in a food processor, pulse until resemble rice. Cook the onion in the melted hot sunflower spread until soft, add the cauliflower ‘rice’ and toss for 5 minutes, remove from heat and allow cooling. Stir in the remaining ingredients and allow infusion for at least 30 minutes.
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