Salmon and Veggie Burger Patty
Ever since we have our first child, we delve more into natural foods and avoid processed foods as much as we could. Then came a day when I was craving for fish burger, and my daughter who was 3 at that time, was also asking what fish burger is, having heard from her friends at the nursery. I head down to the supermarket for frozen fish fillet and packaged burger buns. These are what I found from the food labels.
On the package of frozen fish fillet, Ingredients: Hake fish, batter (Wheat Flour, Water, Palm Oil, Thickener (E1404), Salt, Raising Agents (E450, E500), Flavour Enhancer (E6210), Sugar, Milk Powder)
On the package of a wholemeal burger bun,
Ingredients: Enriched high protein flour, purified water, fine wholemeal flour, granulated cane sugar, vegetable shortening (palm), vital wheat gluten, baker's yeast, vacumn dried salt, dough conditioner (plant based emulsifier and enzymes), calcium, tapioca starch, soya flour, ascorbic acid, calcium propionate, Vitamin B3, Iron, Vitamin B1, Vitamin B2
Definitely I would not be interested to feed my family with palm oil, flavour enhancer, shortening, dough conditioner and various other ingredients that comes with the fish fillets and buns.
Hence I returned home empty handed and seek to create my own fish burger patty and bun. After experimenting with a few variations over several months, I find this variation to the burger patty the most satisfactory. I added in vegetables for the extra crunch and nutrition, and this is also a good way to sneak in vegetables for children who don't fancy them! I use oven to bake the patties, but I find air fryer work well too. If you prefer, pan frying them in a non-stick pan with a small amount of oil works too. I hope you find this recipe easy enough to add to your daily meals or lunch box menu as well.
Salmon and vegetable burger patty (Serves 4)
400g Salmon fillet (deboned, skin removed)
80g Broccoli
80g cauliflower
30g carrot
50g fresh corn kernel
1 Russet potato
Seasoning:
1/2 medium lemon
Dash of black pepper
Pinch of salt
3 cloves of garlic, minced
Olive oil / butter
Coating:
1 large egg, beaten
Wholemeal breadcrumb
To make breadcrumbs - toast days-old wholemeal bread in oven over 120 deg celcius for 30 minutes till hard and brown. Crumble in a bowl or food processor.
Alternative to breadcrumb: Wholemeal cracker (more crispy and fragrant)
Gluten-free alternative: Puffed rice
Method:
Roughly cut and chop salmon into mince. Avoid mincing too finely as fish may become too dry when cooked.
Finely chop broccoli, cauliflower, carrot and corn kernel. You may use a food processor to save time.
Cut russet potatoes and steam till soft, about 10 minutes (steaming instead of boiling helps retain more nutrients). Mash and set aside.
Juice the lemon. Wash and grate the peel, then add the grated peel into the lemon juice. Set aside.
In a small pan, heat olive oil or melt butter and fry minced garlic over medium low heat till browned and caramelized, about 5 minutes. Pour in lemon juice and peel. Stir and leave to cool slightly before use.
Place chopped salmon into a big bowl. Add in the chopped vegetables, caramelized garlic and lemon mixture, dash of black pepper and salt. Stir to mix well. Lastly, add in the mashed potatoes and mix well. Potatoes help to hold the ingredients in the patties together.
Cover with a cling wrap and rest in fridge for 1 hour. This allows the seasoning to better infuse into the fish, as well as easier for it to be shaped into patties.
Line air fryer or oven tray with baking sheet and spray with some olive oil. Preheat oven / air fryer to 180 deg celcius.
Remove fish mixture from fridge and divide the mixture into 8 portions and shape them into patties.
Coat with egg followed by wholemeal breadcrumbs and place on baking tray. Repeat if a thicker crust is desired. Spray with olive oil and bake for 15 minutes in preheated oven / air fryer.
Serve warm with lightly toasted wholemeal burger buns and roasted vegetables at the side.