Crispy salmon burgers with spinach stew

Name: crispy salmon burgers with spinach stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg crumbly potatoes; 100 g cornflakes crumbled; 1 cm fresh ginger peeled and grated; 1 egg; 500 g lean salmon; 450 g garden peas extra fine (frozen), thawed; 3 el oil; 1 bag Spinach 300 g; 100 ml milk

A tasty recipe. The main course contains the following ingredients: fish, crumbled potatoes, cornflakes (crumbled), fresh ginger (peeled and grated), egg, low-fat minced meat, garden peas (extra fine (frozen), thawed), oil, spinach (300 g) and milk.

Ingredients

Kitchen Stuff

potato masher

Directions

Peel the potatoes, cut them into pieces and cook them with a little salt in 20 minutes. Knead half of the corn flakes, the ginger and the egg through the minced meat and knead 100 g of the garden peas. Season with salt and pepper. With 8 hands, mold 8 citizens out of it. Press the burgers gently into the rest of the cornflakes so that they are covered all around.
Heat the oil in a frying pan with non-stick coating and fry the burgers over not too high a fire in 10 minutes until tender and brown. Regularly, because the cornflakes crust quickly gets too dark.
Cut the spinach coarsely. Heat the milk. Stamp the potatoes with the milk to a puree with the puree masher. Stir the rest of the garden peas and the spinach through the mash. Stir evenly on low heat so that everything is well warm and season with salt and pepper. Serve with the crispy salmon burgers.