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Roughly chop the salmon and add the pieces along with the prawns, dill, lemon and chopped spring onions to a food processor.
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Blend until fairly smooth, but some chunks are fine.
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Transfer to a bowl and crumble in feta, mix through with a spoon.
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Form into 2 burgers patties then place in an air fryer on 180c, on two rounds of grease proof paper to stop them sticking, for 20 mins or alternatively, oven bake for 20-25 mins on gas mark 4/180c.
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Serve on a gluten free bun with iceberg lettuce and a drizzle of sweet chilli sauce!
Gluten Free Salmon, Prawn and Feta Burgers
Back to all recipes.I love fish burgers, I generally prefer them over your regular beef burger. These salmon, prawn and dill burgers are super moist and served on your favourite gluten free bun they are definitely a winner! You can stuff the burgers how ever you like, add whatever salad you wish, but I love to serve it with some simple iceberg lettuce and a drizzle of sweet chilli sauce, but other salad items and mayonnaise or even a dash or tartare sauce would all work well. Serve with salad and/or chips! The burgers themselves are naturally gluten free too!
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 20 Mins
- This recipe makes 2 burgers
This recipe contains:
- Crustaceans
- Dairy
- Fish
Ingredients
2 salmon fillet
120g king prawns
2tsp dill
1tbsp lemon juice
2 spring onions
90g feta
Method
Nutritional Information (Per fish burger only)
Cals
Calories
434
Carbs
4g
Fibre
0g
Fat
27g
Sugar
1g
Protein
43g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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