Crispy Salmon Burgers with Pine Nuts

Servings 4-6

10 ½ oz Potatoes, cut into chunks
To taste Salt and pepper
1 lb Fresh salmon fillet, skinned
3 ¼ cups Fresh spinach leaves
3/8 cup Pine nuts, toasted
2 tbsp Finely grated lemon rind
1 tbsp Chopped fresh parsley
2 tbsp Whole wheat flour
1 cup Sour cream
1 ½ inch Piece cucumber, peeled and finely chopped
2 tbsp Corn oil

Cook the potatoes in a pan of lightly salted boiling water for 15-20 minutes, or until tender. Drain well, then mash and set aside. Chop the salmon into chunks.

Steam the spinach for about 3-4 minutes. Allow to cool, and then squeeze out (with your hands) the excess water, then chop.

Place the spinach in a food processor with the salmon, potatoes, pine nuts, 1 tablespoon of the lemon rind, parsley, and salt and pepper and, using the pulse button, blend. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour. Coat the burgers in the flour.

Mix the sour cream, remaining lemon rind, and cucumber together in a bowl, then cover and let chill until required.

Heat a heavy-bottomed skillet and add the oil. When hot, add the burgers and cook for 4-5 minutes per side. Serve with whole-wheat buns, and spoon over a little of the sour cream mixture. If you have time, griddle some vine cherry tomatoes as an accompaniment.

Alex Allson