Salmon Burgers with Warm Potato Salad

500g skinless salmon fillets 700g new potatoes 20g fresh dill 2 tsp sesame seeds 6 radishes 250g mange tout 1 lemon 150ml 0% Greek yoghurt 1 tsp Dijon mustard 3 tbsp olive oil 1 tbsp plain flour

Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes

Method

1. Finely chop 2 tbsp of dill and set aside.

2. In a bowl mix together 100ml of yoghurt with the zest of the lemon, 2 tbsp of lemon juice and a pinch of salt, set aside.

3. Put the potatoes on to boil for 15 minutes or until cooked.

4. While the potatoes are cooking make the salmon burgers. Place the fillets in a food processor and coarsely blend (should be slightly coarser then mince meat). Transfer the salmon to a mixing bowl. Add 1 tbsp of the chopped dill, 2 tsp of sesame seeds, 1 tbsp of yoghurt, a pinch of salt and pepper. Mix well and form into 4 burgers about 1.5cm thick. Lightly coat the burgers with flour.

5. In a large frying pan heat 1 tbsp of olive oil, fry the burgers for 5 minutes on each size.

6. While the burgers are cooking put the mange tout on to boil for 3 minutes.

7. Make the potato salad. Finely slice the radishes and set aside. In a bowl mix together 2 tbsp of olive oil, 1 tsp of Dijon mustard, 1 tbsp of lemon juice and 1 tsp of honey. Season to taste. When the potatoes are ready drain off the water then mix in the sliced radishes, 1 tbsp of dill, the mange tout and olive oil dressing.

8. Serve the burgers with the potato salad and yoghurt sauce.