Lentil loves fish and these little fishy burgers are easy to make and packed full of goodness.
Makes 4 large and 3 mini burgers
Tip: If you have time, it is worth making these a day before cooking and leaving in the fridge overnight to allow the burgers to set, or even half an hour would be good before coating and baking.
15g unsalted butter
400g sweet potato, peeled and chopped
220g salmon fillets, skin removed
1 leek, finely sliced
1 onion, finely sliced
1 small garlic clove, finely chopped
small handful of chives, snipped with scissors
1/4 tsp paprika
small handful of parsley, finely chopped
1 bay leaf
1 egg, lightly beaten
500ml fish or chicken stock
squirt of lime
pepper to season
For the coating:
2 egg yolks
Tip: to make the leek easier to slice, cut it in half to form two semi-circular shapes (to avoid it rolling around as you cut) before finely slicing.
Melt the unsalted butter in a large saucepan and sweat the garlic, leek and onion for 2-3 minutes. Add the potatoes, stock and bay leaf, cover with a lid and cook for 5 minutes. Then add the fish and cook for a further 5 minutes.
Next remove the bay leaf and drain off the stock well to remove as much moisture as possible or it will be difficult to shape the burgers. Once drained put the fish and potato mixture back in the pan adding the chives, lime juice, paprika, parsley, egg and season with pepper. Mash together and shape into burgers with your hands and place in the fridge for 30 minutes / overnight.
Pre-heat the oven to 200C (180C fan).
To coat the burgers take two bowls and put the beaten egg yolks in one and the breadcrumbs in the other. Place a burger in the egg yolk first, using a teaspoon to fully coat it and then place in the breadcrumbs, turning it over to ensure the all sides are covered. Repeat for all the burgers.
If freezing any of burgers for a later date, do so now and cook once they have fully defrosted.
To cook the burgers, place on a lightly oiled baking tray and cook for 20-25 minutes until the coating is golden and crispy.