A nice alternative to meat, salmon makes a fantastic burger
600g/1lb 5oz skinless salmon, cut into chunks
75g/2½oz white breadcrumbs
1 free-range egg white
1 small onion, finely chopped
1 tbsp chopped fresh basil
salt and freshly ground black pepper
2-3 tbsp vegetable oil, for frying
Place the salmon, breadcrumbs, egg white, shallot and basil into a food processor and pulse until combined, but not puréed, then season with salt and freshly ground black pepper.
Divide the mixture into four portions and shape each portion into a burger shape. Place onto a plate and transfer to the fridge to chill for 30 minutes.
Heat the oil in a large frying pan, then add the burgers and fry for three minutes on each side, or until golden-brown all over and completely cooked through