Salmon Bobotie Burgers

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.

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