Salmon Bobotie Burgers
South African bobotie was originally a Malaysian creation. Traditionally, it’s a bready custard-like meat loaf or meat pie made with ground lamb.
Today there are recipes for poultry and fish versions as well. Here we offer a salmon interpretation, using the hallmark ingredients: curry powder, nuts, and fruit.
Ingredients
MAKES 6 BURGERS
- 1 pound salmon fillets, skin and any bones removed and cut into small chunks
- 1 cup finely diced crustless white or semolina bread
- ½ cup milk
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 tablespoons curry powder
- 1 large egg
- ½ teaspoon turmeric
- 2 tablespoons finely chopped slivered almonds
- 2 tablespoons dried currants
- 2 tablespoons fruit chutney
Instructions
- In a food processor, grind the salmon to a fine consistency.
- Place in a bowl and refrigerate.
- In a small bowl, soak the bread in the milk for a few minutes, mashing it several times with a fork.
- Heat 1 tablespoon of the oil in a medium-size skillet over medium-high heat.
- Add the onion, reduce the heat to medium, and cook until translucent, about 1 minute.
- Add the curry powder and cook for about 30 seconds, until the curry is fragrant and combined with the onion.
- Remove from the heat.
- In a large mixing bowl, combine the ground salmon, soaked bread, egg, turmeric, almonds, currants, and chutney.
- Add the onion mixture and mix well. Using wet hands, form into 6 patties, each about ¾ inch thick.
- Heat ½ tablespoon of the oil in a medium-size skillet.
- Add 3 of the patties and pan-fry just until cooked through, 3 to 5 minutes per side.
- Repeat with the remaining 3 patties.