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.
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