Story: Salmon Burgers w/ Sweet Potato Wedges + Iceberg Salad
Episode: 9
Presenter: Teresa Cutter
Air Date: 2 November 2025
Teresa shares her simple Salmon Burgers, ideal for a share plate!
Salmon Burger:
Ingredients
- 500 g fresh raw skinless and boneless salmon fillet, chopped
- 2 tablespoons chopped parsley
- 2 tablespoons chives, chopped
- 1 tablespoon lemon juice
- Pinch of sea salt
- 1 large egg
- panko crumbs to coat
Method
- PULSE the fish gently in a food processor with the lemon juice, salt and egg.
- FOLD in the parsley and chives by hand.
- SHAPE into 8 burgers using a large ice cream scoop for portioning and coat in the breadcrumbs.
- REST in the fridge for 30 minutes to help them firm up.
- COOK the burgers in a pan over a low - medium heat with a generous amount of olive oil until golden. To prevent overbrowning, finish the burgers in the oven for a few minutes until cooked through if needed.
- Serve and Enjoy!
Sweet Potato Wedges:
Ingredients
- 1 kg sweet potato, cut into wedges with the skin
- Generous pinch of sea salt
- 2 tablespoons olive oil
- 100 g crumbled feta, optional
- Lemon to serve
- Spring onion, chopped
- Greek yoghurt to dip
Method
- PREHEAT your oven to 200C fan forced.
- COMBINE sweet potato with the olive oil and salt.
- ARRANGE onto a baking tray lined with baking paper. Single layer so that they roast properly.
- BAKE for 40 minutes until golden.
- SERVE topped with feta, spring onion and lemon on the side.
