180g pack peeled raw shrimp, roughly chopped

4 skinless salmon fillets, chopped into small chunks

1 lemon, zested and juiced

small pack coriander

60g mayonnaise

1 tsp chili paste

2 Little Gem lettuces, shredded

1 cucumber, peeled into ribbons

1 tbsp olive oil

4 gluten free burger buns, toasted, to serve

Serves - 4


Briefly blitz half the shrimp, half the salmon, lemon zest and half the coriander in a food processor until it forms a coarse paste.

Tip into a bowl, stir in the rest of the shrimp and salmon, season well and shape into four burgers. Chill for 10 mins.

Mix the mayo and chili paste together in a small bowl, season and add some lemon juice to taste.

Mix the lettuce with the cucumber, dress with a little of the remaining lemon juice and 1 tsp olive oil, then set aside.

Heat the remaining oil in a large frying pan and fry the burgers for 3-4 mins each side or until they have a nice crust and the fish is cooked through.

Serve with the salad on the side or in toasted gluten free burger buns, if you like, with a good dollop of the spicy mayo.

Recipe adapted from: Good Food
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