Burgers with fishcake and sour cream sauce
Miscellaneous / / January 01, 2021
If you like burgers, but want something less fatty and not too high in calories, cook them with juicy salmon fishcake.
- Recipe author: Larisa Dribas
- After preparation, you will receive 4 servings
- Total recipe preparation time: 50 minutes
Ingredients
- Salmon fillet 500 g
- Onion 1 piece
- Eggs 2 pieces
- Lemon juice ยนโโ tsp spoons
- Salt to taste
- Spices (rosemary, basil, thyme) to taste
- Breadcrumbs 150 g
- Vegetable oil 4 tbsp. spoons
- Sour cream 120 g
- Garlic 3-4 cloves
- Dill 3-4 branches
- Salt to taste
- White or whole grain buns 4 pieces
- Lettuce 4-8 leaves
- Tomatoes 1-2 pieces
- Onion 1 piece
Cooking method
-
Chop the salmon fillet and onion with a knife. The pieces should be very small, no more than half a centimeter in size.
Instead of salmon, other red fish are also suitable, for example chum salmon, coho salmon, sockeye salmon, trout.
In a large bowl mix fish, onions and eggs. Add lemon juice, salt, spices and 75g bread crumbs. Knead the mass well hands.
Divide the minced meat into 4 parts and shape into round patties. Put them in the refrigerator for 20-25 minutes. During this time, the crackers will swell, and the mass will become dense.
Meanwhile prepare sauce. To do this, add garlic to the sour cream through a garlic press and finely chopped dill. Season with salt and whisk with a blender, or stir quickly with a fork.
Roll cutlets in breadcrumbs and fry in vegetable oil over medium heat for 4-5 minutes on each side.
Lay out ready cutlets on paper napkins to absorb excess fat.
Cut the buns in half lengthwise. On the bottom half, place 1โ2 lettuce leaves, chopped tomato slices, a cutlet andonion rings.
Pour on top sauce and close with the upper halves.
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