2 Sweet potato, quartered200g Salmon fillets40g Kale 120g Cooked quinoa 3 Spring onions 4 Springs Fresh thyme 1 Garlic clove2 tbsp Olive oil4 Burger buns 4 tbsp Tartare sauce 2 Lemons Salt and pepper to tasteSalad 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.