180g pack peeled raw shrimp, roughly chopped
4 skinless salmon fillets, chopped into small chunks
1 lemon, zested and juiced
small pack coriander
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