• 4 sweet potatoes, cut into wedges
  • 3½ tbsp vegetable oil
  • 2 thick slices stale white bread, crusts removed
  • 750g salmon side (or salmon fillets), skin removed
  • 3 spring onions, trimmed and chopped
  • 3 tbsp chopped fresh basil
  • Zest of 1 lemon, plus wedges to serve
  • 1 medium egg white
  • 4 tbsp lighter crème fraîche, to serve


  1. 1

    Preheat the oven to 220°C/gas mark 7. Toss the sweet potato wedges in 1½ tbsp oil and some salt and pepper. Put on a large baking tray and bake for 25 mins, turning once.

  2. 2

    In a food processor, whizz the bread into crumbs. Cut the salmon into chunks and add to the processor with the spring onions, basil, lemon zest and egg white. Whizz until just combined.

  3. 3

    Season the salmon mixture well and divide into 4 portions. Shape each into a burger. Cover and chill.

  4. 4

    Heat the remaining oil in a large non-stick pan over a high heat. Brown the burgers for 1 min on each side, then add to the baking tray with the potato wedges and bake for the last 10 mins. Serve with the lemon wedges and crème fraîche.

Nutritional Details

Each serving provides
  • Energy 2981kj 712kcal 36%
  • Fat 38.6g 55%
  • Saturates 7.6g 38%
  • Sugars 12.7g 14%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 833kj/199kcal

Each serving provides

46.4g carbohydrate 7.5g fibre 40.9g protein

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