Made aromatic with cumin and sumac, this fish patty is served on Turkish bread and finished with mint yoghurt and beetroot. Guests who sign up for seafood are rewarded with a mouth-watering burger stack, bursting with refreshing flavours.
- To make the spiced salmon patty, place the salmon in the bowl of a food processor. Use the pulse button to pulse 6 times or until just chopped. Transfer to a bowl. Add the parsley, shallot, sumac and cumin. Season with pepper. Mix until well combined.
- Shape the salmon mixture into a 2cm-thick, 8cm-diameter patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Combine the yoghurt, mint and lemon juice in a small bowl. Taste and season with pepper.
- Preheat grill on high. Place the bread, cut-side up, on a baking tray. Cook under grill for 2 minutes or until toasted.
- Meanwhile, heat the oil in a small non-stick frying pan over high heat. Add the patty and cook for 1 1/2 minutes each side for medium or until cooked to your liking.
- Place the bread base on a serving plate. Top with the rocket, cucumber, spiced salmon patty, yoghurt mixture and beetroot. Top with the remaining bread. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set