Salmon burgers and sautéed potatoes

A light, tasty burger variation with few ingredients. Air-fry, bake or use a non-stick pan.

INGREDIENTS FOR 2 PEOPLE

250 g SALMON (frozen is fine)

2 COURGETTES

1 CARROT

1 EGG

PARSLEY AND CHIVES

BREADCRUMBS AS NEEDED

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

POTATOES

4 POTATOES

2 ROSEMARY SPRIGS

40 g BUTTER

EXTRA VIRGIN OLIVE OIL

1 GARLIC CLOVE

SALT

PEPPER

I thaw salmon, skin and finely dice.

I coarsely grate courgettes and carrot into a bowl.

I chop chives and parsley.

I add herbs to vegetables.

I add salmon.

Egg, salt and pepper.

I mix in crumbs for firm but not hard mixture.

I divide into 4 using rings on perforated baking paper in the fryer.

I lightly oil and cook at 180°C for 15 minutes.

I boil or microwave sliced potatoes.

I brown potatoes in butter and oil with rosemary and garlic, breaking into pieces as they cook, salt and pepper. The source recommends a crisp, slightly charred crust.

Serve potatoes with burgers.