Yield: 10 Servings
|418 grams||Canned pink Alaska salmon|
|450 grams||Cold mashed potato|
|175 grams||Raw potato; grated|
|1 teaspoon||Vegetable oil|
|50 grams||Bacon, preferably smoked chopped|
|Oil for frying|
|10||Soft round rolls|
|Salad and relishes|
Drain the salmon and break fish into flakes. Set aside. Mix together the mashed and grated potato in a bowl. Heat the vegetable oil in a frying pan and fry the bacon until it is crisp. Add the bacon to the potato mixture along with the salmon, mixing well to break up the salmon.
Divide the mixture into 10 or 12 pieces and shape each piece into a burger using hands or a burger maker. Fry the burgers gently for 5 minutes on each side, or until they are well browned. (It is best to cook 3 or 4 burgers at one time or the pan will be too crowded to turn them over easily.)
Keep the cooked burgers warm whilst preparing the rest, then serve in split rolls garnished with salad and relishes.
Makes 10-12. Approx. 380 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias