CURRIED SALMON BURGERS WITH A CURRY YOGURT SAUCE

If you follow my blog, you know from time to time I become a "Curry Freak".  It's true.  Usually, it happens right out of the blue, with no warning, then next thing you know?  My kitchen is a disaster zone, but we do indeed sit down to a lovely, heavenly Curry Meal.
I asked my DH..."was the kitchen mess worth it?"  (I cook, he cleans the kitchen) Luckily he said yes.  We almost took a picture of the disaster that ensued...but personally, I did not have the courage!
Believe it or not, this meal was based on two lowly cans of Wild Salmon...and it was divine!  We had this dinner with Vegetarian Curried Vegetables, a post pending this one.
If we were not so full, we would be eating all of the leftovers....ahem...not that there was much left!
Curried Salmon Burgers:
2 cans - 180 grams each of Wild Salmon - drained well, bones removed
1/4 cup Gluten Free Breadcrumbs (I used 1/2 a cup, which I think might have been too much as they were delicate to flip, so check the consistency with a 1/4 cup first)
1 large Organic egg
1 small shallot, minced
1 tsp. Fresh finely minced ginger
3/4 tsp. Curry Powder (my favorite is Cartwrights)
2 Tblsp. Fresh finely minced Cilantro
salt to season
5 Tblsp. Grape Seed oil to fry the burgers
Heat up a cast iron pan on medium high heat with the Grape Seed oil.  In a medium sized bowl, combine all the ingredients, then shape into patties.
Add to the heated frying pan.
Meanwhile make up the Yogurt Curry Sauce:
3 Tblsp. Organic Plain Yogurt
2 rounded Tblsp. Real Mayonnaise
just under 1/2 a cup of finely diced, de-seeded cucumber
1 tsp. Curry Powder
1 Tblsp. finely minced Fresh Cilantro
Mix up the ingredients in a small bowl, refrigerate until needed.
Back to the Salmon Burgers.  Cook about 5 minutes until brown, then gently flip over.
Cook another 5 minutes, and serve hot with the Yogurt Curry Sauce, and any vegetable side dish.

Ina Gawne
author

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