This week we’re featuring recipes from Indy Power’s gorgeous cookbook The Little Green Spoon – top of our Santa lists this Christmas.
Here, Indy reveals the secret recipe to her tasty Cajun Salmon Burgers…
“These are so satisfying. The blend of spices is insanely yum and the zesty lime takes to salmon so perfectly. These quickly became a weekly occurrence in my house and once you try them you’ll know why.”
Ingredients
MAKES 6
½ large onion
400 g (14 oz) fresh salmon
1 egg
30g (1 oz/¼ cup) ground almonds
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
½ teaspoon ground cumin juice of 1 lime, plus extra to serve
coconut oil, for frying iceberg lettuce, to serve coarse salt
Instructions
Chop the onion and salmon fillets into a few big chunks and add them to your food processor. Add in the egg, ground almonds, all of the spices, salt and lime juice too.
Pulse it a few times until everything is broken up and comes together. It should be a bit mushy, but still have some chunks (don’t overblend).
Lay out a sheet of parchment paper on the counter and then wet your hands. Use your damp hands to shape the mixture into patties, laying them out on the parchment paper.
Heat a pan on a high heat and add a little coconut oil. When it’s hot, add the burgers and cook for 4–5 minutes on each side.
Serve wrapped in fresh crunchy iceberg leaves with a generous squeeze of extra lime.
The Little Green Spoon by Indy Power is €21.99 from Easons. Photography by Martin Poole.
