Salmon and prawn burgers with quark dressing
Salmon and prawn burgers
600-700 fresh salmon fillet without bones
150g raw prawns
1/2 red bell pepper
1/2 small red chilli without seeds, finely chopped (optional)
2 teaspoons grated zest of lime
1/2 cup chives or green onion, finely chopped
1 tablespoon fresh ginger
1 cup cilantro or parsley, finely chopped
2 teaspoons reduced sodium salt
1-2 knife soup turmeric (optional)
1 tablespoon Thai sweet chili sauce (optional)
1 pk peas (150g)
1 small red onion
1 1/2 part curd with 1% fat
1 1/2 cup curd with 8% fat
1 teaspoon flax seed oil
Reduced Sodium Salt and pepper
1 tsp fructose (optional)
3-4 tablespoons sweet chilli sauce thalandsk
Chop the peppers into small cubes. Share chilies, remove the core, chop finely. Grate the lime on a rivgjern on the fine side. Chop the leeks onions and grate the ginger.Chop the coriander finely.
Tin scampi and chop them small. Or use food processor, but do not chop them fine.
Place all vegetables in a large bowl and mix the chopped scampi.
Run salmon in food processor and jerky grovmal. Mix the salmon well withshrimp-vegetable mixture.
Form the mass of the burgers and cook them in a pan approx. 2-4 minutes on each side.
Serve with a salad and curd dressing, or lentil stew.
Chop the sugar peas and onion finely. Mix in the curd and flaxseed oil. Season withsalt and pepper, sweet chilli sauce and possibly fructose.