Seafood is always a favourite in our house. My son Ted, who is 8 years old, loves salmon and prawns. Salmon and prawns are very versatile seafood and plenty of flavour can be added. As Ted loves fish I’m always looking for new ways to cook it.
Oily fish like salmon are rich in omega 3 which can help support brain function, they can also help healthy ageing and they might help with inflammation in the body. Prawns are a useful source of B vitamins and they are an important source of trace minerals and they may also help to support weight loss.
Both of the fish in this burger give a variety of nutrition. As a mum of a slightly fussy eater this please me greatly. Therefore I knew that if I put this seafood into a burger there wouldn’t be many complaints from Ted. To be honest, we all enjoy this meal and there were no complaints from any of us. Below is a video and recipe for you.
Do you love a seafood burger and if so what’s your favourite? Let me know in the comments below and please don’t forget to like, comment and subscribe to my channel.
- Sharp Knife
- Chopping board
- Fish Knife
- Food processor
- Salmon x 3 fillets
- Uncooked prawns x 300g
- Almond flour x 4 tbsp
- Salt and pepper to taste
- Mild, medium or hot chilli powder x 1 tsp
- Smoked paprika x 1 tsp
- Ground ginger x 1 tsp
- Sweet cinnamon x 1 tsp
- Dried mixed herbs x 1 tsp
- Salt and pepper to taste
- Turn the salmon flesh side down onto the chopping board.
- Put your hand on top of the salmon and carefully slice off the skin from all of the fillets.
- Cut the salmon into chunky pieces and put into the food processor.
- Place the prawns into the processor.
- Add in the ground almonds, mild, medium or hot chilli powder, smoked paprika, ground ginger, ground ginger and dried mixed herbs.
- Sprinkle over salt and pepper to taste.
- Blend all of these ingredients together in the slow cooker.
- Wet your hands under a tap and split the mixture into 4.
- Take a quarter of the mixture flatten into a burger shape.
- Press a dimple in the middle of the burger and put onto the plate.
- Repeat the process until all the mixture is used.
- Put the burgers onto a plate and store in the fridge for at least 30 minutes.
- Put the frying pan onto a high heat on the hob.
- Add oil to the base of the pan and leave to heat up.
- Place the burgers into the oil and fry for about 2 – 4 minutes on each side.
- If the pan gets to hot turn the heat down slightly.
- Continue to fry the burgers until they are a lovely golden brown colour on either side.
- The fish will come away easily from itself when it;s cooked.
- Once cooked put on a plate and leave to rest for a few minutes.
- Then serve and enjoy.
Spicy Salmon and Prawn Burgers were a huge hit with us. We all enjoyed this dish. The beauty of this meal is you could make the burgers in advance of the meal and freeze them. As long as the fish hasn’t already been frozen. The burgers were also very easy to cook in the frying pan. I didn’t put the burgers in the oven. Salmon and prawns take different times to cook so I thought I would cook it in a frying pan. To me, it seemed to be the best method. We loved these burgers and we hope you do too. However you decide to eat to this burger, as always, please enjoy. Thank you.