Hello? Are there any other pescetarians, say, people who eat fish, but no meat, out there being as frustrated as I am by the multiplicity of Burger restaurants? Well, not exactly just because of that, but of the fact that those restaurants even sell vegan burgers, but often don’t manage to include a fish burger to their menu?
Hence, I decided to make my own fish burgers: Salmon burgers with pea mint mash, mango and red cabbage. They taste as good as they sound, if not even better, mainly due to the aromatic salmon burgers and the exotic mashed peas with mint. Mango adds some sweetness to the burgers and the crisp red cabbage makes them almost perfect.
In the recipe below, I used homemade burger buns (see recipe below), but, obviously, you can make the burgers with buns from the supermarket, too.
Happy burger feast!
For four small burgers:
275 g flour (I mixed 150 g all-purpose flour with 125 g wholemeal wheat flour)
1/2 tea spoon salt
1/2 tea spoon sugar
25 g soft butter
1 egg (size M)
75 ml milk
1/2 cube yeast (22 g)
125 g fat free curd cheese
2 tea spoons sesame seeds
Add flour, salt, sugar and butter to a medium-sized bowl. Whisk the egg, put one table spoon aside (it will be used to spread the buns later on), and add egg to the flour mixture.
In a small pot heat milk, sprinkle yeast into the milk, stirring constantly, and wait until dissolved. Add milk and curd cheese to the flour mixture and, with the dough hook of your mixer, knead the dough until all ingredients are well combined. Allow the dough to rest for an hour in a warm place, e.g. the oven (50 °C).
Separate the dough into four parts. Form each to a ball and arrange them on a baking sheet on your baking tray. Allow to rest for another 30 minutes.
Preheat the oven to 200 °C (air circulation: 180 °C). Spread the buns with the egg leftovers, sprinkle with sesame seeds. Bake buns for 20 minutes, allow to chill before slicing them in two halves.
Pea mint mash
200 g frozen peas
1 piece of butter
2 sprigs mint
Juice of 1/2 lime
Add peas to a small pot, cover with water, add butter and bring to a boil. Cook for 10 minutes, pour off the water, saving a little of it.
Chop mint leaves, add to the peas. Blend until the peas have become all thick and smooth, add lime juice and, optionally, a dash of the pea fluidity. Season with salt and pepper to taste.
2 slices toast
350 g salmon filet (without skin)
1 egg (size S)
1 tea spoon mustard
Zest and juice of 1/2 lemon
Soak toast. Cut onion in small cubes. Wash salmon filets, cut in small chunks. Mix salmon, onion, egg, mustard and lemon juice and zest in a medium-sized bowl. Squeeze toast, break into small pieces and stir in the salmon mixture (it works best when using your hands). Season with salt and pepper to taste.
In a large pan heat a dash of oil. Form four round burgers and fry them for about ten minutes on each side.
You also need:
Four small salad leaves
Cream cheese to spread the buns (you may use ketchup and mayonnaise if preferred)
1/2 mango, cut in slices
Some leaves red cabbage, cut in slices
Halve the buns, spread with a little cream cheese. Place one salad leave to the bottom of one burger each, add a salmon burger to it. Spread with mashed peas, add mango and red cabbage and cover burgers with the second half of the bun. Enjoy!
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