Salmon Burger with Carrot-Potato-Buns

Salmon Burger with Carrot-Potato-Buns

The variations of a classic beef burger are endless. One version I really like is fish burger. But not only the patty can be swapped out, there are also almost no limits on the bun. For this burger, I simply opted for carrot and potato fritters instead of a bun. So if you like to bring some variety in your menu, try it out – tastes super delicious and looks super fancy And if you are looking for more inspiration, check out our complete 4-course Easter menu.
Nutrition per serving:
853 Kcal | 29.1 g Fat | 111.1 g Carbs | 42.9 g Protein
Category From the Ocean
Portions 2
Calories 853 kcal

You need

For the Fish

  • 250 g Salmon
  • 1 Garlic Clove
  • 1 TBSP Agave Syrup
  • 1 TSP Mustard
  • 1 TBSP Oil
  • Salt
  • Pepper

For the Buns

  • 250 g Carrots
  • 250 g Potatoes
  • 1 Egg
  • 50 g Flour
  • 1 Garlic Clove
  • Fresh Parsley
  • Salt
  • Pepper

For the Dressing

  • 50 g Plain Yogurt
  • 1/2 Cucumber
  • 1 TBSP Olive Oil
  • 1 Garlic Clove
  • Scallions
  • Fresh Parsley
  • Chives


  • 50 g Fresh Spinach
  • 50 g Red Cabbage

Here’s how to do it

  • Preheat the oven to 200°C. In a small bowl, mix oil, agave syrup and mustard, season with salt and pepper. Brush the salmon with it, place it on a baking tray and cook in the oven for about 25 minutes.
  • In the meantime, peel the carrots and potatoes and grate into a large bowl. Next, place in a kitchen towel or nut milk bag to squeeze out the liquid. Then mix with egg and flour. Chop the herbs and add them to the mixture, season with salt and pepper and add the freshly pressed garlic. Form into flat patties with your hands. Heat some oil in a pan and fry the potato-carrot buns briefly on both sides using medium heat.
  • For the dressing, mix the yogurt with olive oil and herbs. Grate the cucumber, chop the scallions and mix both into the yogurt. Season with garlic, salt and pepper.
  • Steam the spinach for a few minutes.
  • Finally, cut the salmon in half and place each half on a potato bun. Top with spinach and red cabbage, and pour the yogurt dressing on top. Place a second bun on top and you have a delicious, slightly different burger.
  • I chose baked broccolini as a side.

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