Salmon burgers with sweet potato wedges
Serves 4 | total time
- 4 sweet potatoes, cut into wedges
- 3½ tbsp vegetable oil
- 2 thick slices stale white bread, crusts removed
- 1 x 750g salmon side (or salmon fillets), skin removed
- 3 spring onions, trimmed and chopped
- 3 tbsp chopped fresh basil
- 2 lemons
- 1 medium egg white
- 4 tbsp lighter crème fraîche, to serve
- Preheat the oven to 220°C, fan 200°C, gas 7. Toss the sweet potato wedges in 1½ tablespoons oil and some salt and pepper. Put on a large baking tray and bake for 25 mins, turning once.
- In a food processor, whiz the bread into crumbs. Cut the salmon into chunks, add to the processor with the spring onions, basil, zest of 1 lemon and egg white and whiz until just combined.
- Season the salmon mixture well and divide into 4 portions. Shape each into a burger. Cover and chill.
- Heat the remaining oil in a large nonstick pan over a high heat. Brown the burgers for 1 minute on each side, then add to the baking tray with the potato wedges and bake for the last 10 minutes. Serve with lemon wedges and crème fraîche.