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Mexican salmon burgers


with Hot Peppadew® Piquanté Peppers

Burgers don’t have to be only made from meat, fish is a great lighter alternative. 

Recipe submitted by www.celeryandcupcakes.com


Easy

Difficulty

Serves

Serves 6

Prep time

Preparation
15 min

Cook time

Cooking
15 min

Hot Peppadew® Piquanté Peppers

Method

  1. Gently chop the salmon fillets into small chunks and add to a bowl with all the other ingredients. (Add more breadcrumbs if you feel that the mixture is too wet.)
  2. Stir together until well combined and portion the salmon mixture into 6 burgers. Allow to rest in the fridge for 10-20 minutes.
  3. If cooking on the hob, heat a little oil in a pan and cook the burgers on each side until golden brown or just cooked through - about 5 minutes on each side. These cook perfectly on the BBQ, grill or baked in the oven.

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Ingredients

  • 500g skinless salmon fillets (about 5 fillets)
  • 100g/1 cup sweet corn
  • 100g/1/2 cup gluten free bread crumbs
  • 1/2 red onion, diced
  • 8 Peppadew® Hot Piquante Peppers, chopped
  • 1 clove garlic, minced
  • 2 tbsp chopped coriander
  • 1 sachet of taco seasoning
  • juice of 1/2 a lime

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