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Salmon burgers with sweet potato wedges


Serves: 4
timeTotal time:
Salmon burgers with sweet potato wedges
Recipe by David Herbert / Recipe photograph by Kris Kirkham

Salmon burgers with sweet potato wedges


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
681Kcal
Fat
32gr
Saturates
7gr
Carbs
50gr
Sugars
12gr
Fibre
7gr
Protein
46gr
Salt
0.7gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 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

Step by step

  1. 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.
  2. 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.
  3. Season the salmon mixture well and divide into 4 portions. Shape each into a burger. Cover and chill.
  4. 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.

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