Fish Burger

Ingredients

• 400 g salmon fillet (ready‑to‑use, skin removed)
• 1 egg
• 2 tbsp freshly chopped coriander leaves
• 1 tbsp coarse mustard
• 2 tbsp white bread crumbs
• Salt
• a splash of lemon juice
• Pepper
• 2 tbsp Vegetable oil
• 4 burger buns
• 150 g cucumber salad
• 4 Tbsp mayonnaise
• 1 tsp wasabi paste

Instructions

1. 1.

   Rinse the salmon, pat dry and cut into large cubes. Pulse in a food processor or blender until finely chopped. Mix the egg, 1 tbsp coriander and mustard with the fish, then add enough bread crumbs to make the mixture workable. Season with salt, lemon juice and pepper, and shape into patties.

2. 2.

   Cook the salmon patties in a non‑stick pan over medium heat for 6–8 minutes on each side until golden brown.

3. 3.

   Halve the buns horizontally. Wash the cucumber and slice thinly or julienne. Whisk mayonnaise with wasabi and the remaining coriander, then spread on the bottom halves of the buns. Place the patties on top and cover with the bun tops.

4. 4.

   Secure the fish burgers with wooden sticks and serve each cut in half across the middle.