| Serves: 4 people | Recipe course: Main dishes | Total time (min.): 45 |
2 Sweet potato, quartered
200g Salmon fillets
40g Kale
120g Cooked quinoa
3 Spring onions
4 Springs Fresh thyme
1 Garlic clove
2 tbsp Olive oil
4 Burger buns
4 tbsp Tartare sauce
2 Lemons
Salt and pepper to taste
Salad leaves with beetroot, as needed
1 - Bring a saucepan of water to the boil.
2 - Add the sweet potatoes to the saucepan and cook on medium high heat for 8 minutes until tender.
3 - Place a steamer basket on top of the saucepan.
4 - Add the salmon to the steamer basket, cover with a lid.
5 - Cook for 3-4 minutes until almost cooked.
6 - Remove the saucepan from the heat and set aside the steamed salmon.
7 - Drain the sweet potatoes and cool under cold running water.
8 - Pat dry the potatoes and transfer them into a mixing bowl.
9 - Attach the masher foot to the power unit.
10 - Place the masher into the mixing bowl and mash until smooth.
11 - Remove the skin from the cooked salmon.
12 - Flake the salmon with a fork and add to the mashed potatoes.
13 - Add the kale to the chopper bowl.
14 - Attach the cover and connect the power handle.
15 - Pulse on Turbo speed until finely chopped.
16 - Add the chopped kale into the mixing bowl.
17 - Add the quinoa, spring onions, thyme, garlic, seasoning into the mixing bowl.
18 - Mix until combined.
19 - Take 3-4 tablespoons of the mixture and form into patties.
20 - Add olive oil into the frying pan, place over a medium high heat.
21 - Cook the patties for 3-4 minutes each side until crisp and golden brown.
22 - Add the salmon burgers to the buns.
23 - Garnish with tartar sauce and salad.
24 - Serve with the lemon wedges.