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I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.
Ingredients
800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs
Herb Sauce
100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste
Method
1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.
2. Remove skin from salmon and break up into chunks into a large mixing bowl.
3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.
4. Mix all sauce ingredients and again place in the fridge until ready to use.
5. Heat some oil in a large fry pan, cook patties either side until nicely browned.
To Serve: Either serve over salad as I did or serve in burger buns.
All photos taken by me unless otherwise stated.
This is a super simple chicken pattie/burger recipe, it can be made as large burgers for a main meal as listed, but it would also make great mini patties as a picky food for a party. The spice in the burgers is really nice and the flavour along with the moistness of the burgers is delicious in itself, but the creamy chutney just finishes them off nicely. I was unsure how the chutney with the yogurt would taste but it turned out really good. I used a mix of sweet mango along with a spicy hot mango chutney and we really enjoyed it. If you would like to read more reviews or see more photos of this recipe please click here.
Ingredients
800g Ground chicken
1 Cup fresh white breadcrumbs (I did not use any I did make mine with blendd whole breast so they held their shape well and would have been to dry with added breadcrumbs.)
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon ground ginger
1/2 Teaspoon garam masala (I used about 11/2 TSPS)
2 Tablespoons yoghurt
1 Tablespoon lemon juice
1 Clove garlic
1 Tablespoon parsley, finely chopped
Creamy Chutney
1/3 Cup mango chutney (I used a mix of sweet and spicy hot.)
2 Tablespoons yoghurt
Method
1. Place all burger ingredients in a large bowl and combine thoroughly.
2. Divide and shape into 6 patties.
3 .Refrigerate while you make creamy chutney.
4. Combine 1/3 cup mango chutney and 2 T yoghurt together, refrigerate until required.
5. Heat frypan or grill and brush lightly with oil.
6. Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once.
Serve with Creamy Chutney either alone or with your favourite burger bun. We served ours over sweet potato chips coated in olive oil and cumin seeds and snow peas.
All photos taken by me unless otherwise stated.
