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Smoked salmon burgers

Smoked salmon burgers


Make a few extra fishcakes and freeze for easy dinners

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2378kj 567kcal
  • Fat
    High 33%
  • Saturates
    Low 19%
  • Sugar
    Low 33%
  • Salt
    High 33%

% of adult’s reference intake | Carbohydrates per serving : 62g


  • 200g Co-op frozen sweet potato fries
  • 40g Co-op porridge oats
  • 40g dried instant mashed potato
  • 1 tbsp light mayonnaise
  • 100g Co-op Scottish smoked salmon, chopped
  • 1 tsp capers, chopped
  • 1 tbsp flat leaf parsley, chopped
  • 1 Co-op British egg, lightly beaten
  • 2 tsp Co-op olive oil
  • 2 Co-op burger buns
  • Handful lettuce leaves


  1. Preheat the oven to 220℃/fan 200℃/Gas 7
  2. Cook the fries according to the pack instructions
  3. Spread the oats out on a tray and bake for 5 mins, until lightly toasted
  4. Chop or blend into crumbs
  5. Make up the mash
  6. Stir in the mayo, salmon, capers and parsley
  7. Shape into 2 cakes, then coat in the egg and then the oats
  8. Heat half the oil in a nonstick pan and fry the fishcakes over a medium heat for 3 mins, until golden and crisp underneath
  9. Add the remaining oil, turn over and cook for 3 mins more, until cooked through
  10. Slice open the burger buns, add some lettuce and a fishcake to each, and serve with the fries

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