Fennel spaghetti
Low fat and low calorie, this fennel spaghetti is a healthy vegetarian meal for two. Make it as an easy midweek meal and garnish with parsley and parmesan
Prawn & salmon burgers with spicy mayo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 180g pack peeled raw prawnsroughly chopped
- 4 skinless salmonfillets, chopped into small chunks
- 3 spring onionsroughly chopped
- 1 lemonzested and juiced
- small pack coriander
- 60g mayonnaiseor Greek yogurt
- 4 tsp chilli sauce(we used sriracha)
- 2 Little Gem lettucesshredded
- 1 cucumberpeeled into ribbons
- 1 tbsp olive oil
- 4 seeded burger bunstoasted, to serve
Nutrition: Per serving
- kcal504
- fat36g
- saturates5g
- carbs4g
- sugars4g
- fibre3g
- protein39g
- salt0.7g
Method
step 1
Briefly blitz half the prawns, half the salmon, the spring onions, lemon zest and half the coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in the rest of the prawns and salmon, season well and shape into four burgers. Chill for 10 mins.
step 2
Mix the mayo and chilli sauce together in a small bowl, season and add some lemon juice to taste. Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.
step 3
Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through. Serve with the salad on the side or in toasted burger buns, if you like, with a good dollop of the spicy mayo.
