I stumbled across some freshly minced salmon at the market and immediately thought “fish burger”. I’m crazy like that. My mum made something similar to this when I was a kid, but she called them salmon patties and used tin salmon. The girls devoured these and they were so good cold in the lunches next day.
4 medium potatoes, boiled & mashed
6 spring onions, chopped
1/2 cup tinned corn kernels
500g fresh salmon mince
1 tbs plain flour
1 cup breadcrumbs
Salt & pepper
Olive oil to cook
Combine all the ingredients except the breadcrumbs in a large bowl and mix gently until combined. Season well with salt & pepper. Don’t be shy as the potato needs quite a bit of seasoning.
Shape into burgers and roll gently in the breadcrumbs to coat.
If you have the time, place the burgers in the fridge for 3o mins. This will help them firm up so they will be easier to fry.
Put a good glug of olive oil in a non stick frypan on a medium heat and cook burgers for a few minutes on each side until golden brown and cooked through.