We were away from Paris for two of our friends’ wedding and guess what! – they picked the Philippines as their wedding destination. So, I and the Frenchie decided to make a holiday out of it. Afterall, a sun-filled 28 degrees holiday away from the cold, dark, sea-less Paris cannot be so bad 😛 We started the trip with Tagaytay and the Taal Volcanoes (the bride and groom also decided to get married on a beautiful mountaintop resort here). After Manila and Tagaytay we continued to the Palawan islands including the mysterious underground cave river in Sabang close to Puerto Princesa and the El Nido islands. All was well until we were stuck in a typhoon in the Boracay islands. Staying indoors with nothing but Hollywood on TV and fast food was not exactly what we had in mind for an island but – c’est la vie!
Somedays make you realize how lucky you are to just LIVE, some days help you make a meal where you throw in all your favorite ingredients! Not sure this would be my last meal though, given I have a looooong list, but this is good “lucky to survive a Typhoon” burger!
1 large egg
Flour for dusting
300 g fresh free range Salmon + 1 medium sized boiled potato
1 sprig of fresh coriander and fresh chives
3 spring onions + 1 onion + 1 tbsp ginger garlic paste
1 small lemon juice + zest
1 deseeded and finely chopped red chili
2 tbsp olive oil + sea salt + black pepper+ 1/2 tsp garam masala
1 handful arugula leaves + 1/2 cup cream cheese
Tomatoes and avocados sliced
4 hamburger buns
1 ripe mango diced into small cubes
1/2 small red onion diced
3/4th chopped and deseeded chili
1/2 cup chopped fresh cilantro and 1 tbsp chopped mint
1 tbsp zest + 1 tbsp lime juice + smoked sea salt
Toss all ingredients together until combined. Keep aside.
- Microwave the salmon until done (for 5-6 minutes). In a big mixing bowl put the cooked fish, breaking and crumbling it. Add the lime juice and zest.
- Once the potato has cooled, peel and mash it. Mix the fish and potatoes to make a smooth mix.
- Heat about 2 tsp of oil in a frying pan. Add ginger garlic paste. When fragrant, fry the chopped onions till it is soft and browns on edges. Add the chopped chilies and fry for couple more minutes.
- Add the above to the fish and potato mixture along with 1/2 tsp of fresh Garam Masala and the chopped herbs (coriander and chives) and salt pepper to taste.
- Mix everything well with hand till you get a smooth dough like mix and make patties out of it.
- For the final patties have a plate of all-purpose flour + a plate of Egg Wash + a flat plate with seasoned breadcrumbs ready.
- Roll the patties in flour and dip in egg wash and roll in breadcrumbs.
- Set aside in the fridge for an hour or two.
- Fry until golden brown on both sides.
To assemble the burger, toast the hamburger buns slather the cream cheese, add the arugula leaves, sliced tomatoes, and avocado. Add the crispy fish patty followed by a dollop of the mango salsa on top. Your crispy salmon burger with avocado and mango salsa is ready!