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INGREDIENTS (MAKES 8 BURGERS)

FOR THE BURGERS

  • 500g raw salmon fillet (skin and bones removed), chopped
  • 1 medium egg
  • ½ cup ground almonds (for the coating)
  • 1 bunch fresh parsley, chopped
  • 2 spring onions, chopped
  • 1 red pepper, chopped
  • Juice and zest from 1 medium lemon
  • Black pepper
  • Sea salt or Himalayan salt
  • 2 tspn coconut oil (for cooking)

FOR THE WEDGES

  • 4 medium sweet potatoes
  • 1 tbspn extra virgin olive oil
  • 1 tbspn cumin seeds
  • Black pepper
  • Sea salt or Himalayan salt

Pre-heat oven to 190 C. Wash the potatoes and cut into wedges – you can make them as thick or thin as you want. Place the wedges in a bowl and drizzle over the olive oil, coating the wedges evenly. Sprinkle in the cumin seeds and add a good pinch of salt and pepper, and mix again until all the wedges are coated. Line a baking tray with baking paper, and lay the wedges out evenly on top. Roast for 15-20 minutes, toss the wedges, then roast for a further 15-20 minutes.

While the wedges are cooking, add the salmon, parsley, spring onion, red pepper, lemon zest, juice, egg, and a pinch of salt and pepper to a food processer, and mix until everything is combined. Shape the mixture into 8 burgers of equal size. Lightly dust the patties with the ground almonds. Heat the coconut oil in a pan, and cook the burgers until golden brown and crisp.