Filter
Reset
Sort ByRelevance
Krissy Eggemeyer
Korean salmon burger
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the stiff part of the lemongrass stalk and cut the soft interior in a subtle way.
-
Season the finely ground salmon fillet with lime juice and mix lemongrass (lemon grass), finely chopped green (or red) pepper, egg, flour and salt to taste.
-
Shape four burgers and let them stiffen in the fridge. Brush them thinly with oil. Grill them briefly (6-8 minutes).
-
Mix the sour cream with lime juice to taste. Cover the bread with slices of cucumber, grated carrot and spring / spring onions. Put the burgers on and serve immediately with the sour lime cream.
-
20 minLunchfish stock of tablet, saffron, cooking cream, pak choi, White wine, dry sherry, smoked salmon,salmon soup with bok choy
-
25 minLunchpie, peanut oil, mixed mushrooms, mustard, butter, shallot, flour, vegetable stock, cooking cream, sage, sherry, port wine,pastry with mushrooms, mustard and sage
-
20 minLunchpita bread, pod, unsalted peanut, unsalted cashew nut, peanut oil, wok oil, Red pepper, Chinese coal, spring / forest onion, soy sauce, ketjapmarinademanis, oriental chili sauce,pita bread with vegetables
-
5 minLunchslices of gingerbread, margarine, coconut bread,zebraatjes with coconut bread
Nutrition
470Calories
Sodium0% DV0g
Fat38% DV25g
Protein60% DV30g
Carbs10% DV31g
Fiber0% DV0g
Loved it