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Prawn and Salmon Burgers with Spicy Mayo

When the weather is warm enough that you’re looking for something lighter than beef for supper, here is your answer: part of a series of Sunshine Suppers in the most recent issue of GoodFood, this recipe is healthy and rated Easy with a relatively quick prep. We love the way the cool garnish plays off of the spicy mayo, both complementing the flavorful patty deliciously — keep it simple (and cool) by offering good quality potato chips alongside, and dinner’s done!

Prawn and Salmon Burgers with Spicy Mayo

6 oz. peeled raw prawns, roughly chopped
12 oz. skinless salmon fillet, chopped into small chunks
3 green onions, roughly chopped
1 lemon, zested and juiced
3 tbs. chopped cilantro
2 oz. mayonnaise or Greek yogurt (3 Tbs.)
2 tsp. hot sauce (such as Tabasco or sriracha), or more depending on taste
2 Little Gem lettuces, shredded
1 cucumber, peeled into ribbons
1 tbs. olive oil
4 burger buns, toasted, to serve

Briefly blitz half the prawns, half the salmon, the green onions, lemon zest, and the cilantro in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well, and shape into four patties (it helps to moisten your hands with cool water). Chill for (at least) 10 minutes.

Mix the mayo and hot sauce together in a small bowl, season, and add some lemon juice to taste. Mix the lettuce with the cucumber in another bowl, dress with a little of the remaining lemon juice and 1 tsp. olive oil, then set aside.

Heat the remaining olive oil in a large frying pan over a medium-high heat and fry the burgers for 3-4 minutes each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.

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