Dezi Madaferri's Epic Fish Burgers

Serves 4

Ingredients:

350g leftover cooked salmon fillet (or other leftover fish)

4 tbsp self raising flour

90g cup breadcrumbs    

240g cup mayonnaise (1 cup)

4 tbsp chopped dill

4 tsp chopped flat leaf parsley

Salt and pepper to taste

1 cos lettuce

4 burger buns

15g butter

1 lemon

115g aioli (½ cup)

16 mini pickled baby cucumbers, plus 4 more with skewers to serve

Zest of a lemon

1 small spring onion

1 pack sweet potato chips

Method:

Roughly chop dill and parsley.

Add herbs, breadcrumbs, mayo, flour, salt, pepper, into food processor and mix.

Add leftover salmon, pulse once or twice to mix.

Spray grill pan with olive oil and divide mixture into four patties.

Cook each side for three minutes on medium heat, flipping once, before putting into a preheated 190°c oven to keep warm.

Wash and cut cos lettuce in half, set aside

In a bowl mix garlic aiol and lemon zest.

Chop the baby pickled cucumbers and spring onion, add to bowl and mix.

Cut burger buns in half and toast lightly.

Chop cos lettuce.

Once toasted, spread a little butter on buns.

Add lettuce to the base.

Remove fish patties from the oven, place on top of the lettuce.

Top with mayo dressing and bun top.

Skewer and top with baby cucumber and a handful of the sweet potato chips on the side.

Tip: You can use up leftover slices of bread, toasted and crumbled, to make the breadcrumbs, adding the perfect crunch and avoiding waste!

This recipe was provided by our Innovation partner 10 Minute Kitchen, a cooking show from Network 10 that celebrates easy, family-friendly meals that anyone can cook at home. Find out more about our Partnership Program.