LYNTON'S SALMON BURGERS
PREPARATION: 5min ~ COOK: 10min ~ READY IN: 1hr
4 hamburger buns
250g Huon Salmon Fillet, diced
2 tsp paprika
Pinch of salt
1⁄2 cup Panko breadcrumbs
2 tbsp mustard seeds
1 lemon, zested
1⁄2 cup parsley, chopped
1 cup plain flour
1⁄2 cup rice flour
Soda water, to make the batter as thin or thick as you choose.
2 cups oil, for frying
- Into a food processor combine the salmon, paprika, salt, breadcrumbs, mustard seeds, lemon zest, parsley, and blitz on a pulse until your desired consistency. Place into a mixing bowl and work with a spatular to help the binding of the fish.
- Make the mixture into patties set aside in the fridge to cool for 45 minutes.
- Make your batter by combining flour, rice flour and soda water using a fork. Dip your patties into the batter and shallow fry in hot oil.
- To serve place your patty into a bun with fillings of your choice.