Zingy Salmon & Prawn Sliders with Wasabi Dip
Less than 15'
150g FAGE Total
250g raw peeled prawns
350g skinless & boneless salmon fillet
1 medium red chilli sliced
Zest of 1 lime
1 small ripe avocado
1 tsp wasabi paste or more to taste
1 tsp honey
1 tbsp sunflower oil
Slider rolls, lettuce & radishes, to serve
- In a food processor, pulse the prawns, salmon, chilli and egg until coarse. Grate in the lime zest and pulse again to combine. Spoon into a bowl and chill for at least 30 minutes.
- Meanwhile, squeeze the lime juice in to a medium bowl and mash in the avocado until quite smooth. Add the FAGE Total yoghurt, wasabi and honey. Mix well and set aside.
- To cook the burgers, heat 1 tsp oil in a medium frying pan. Roughly portion the mixture into 12 with a spoon, shape into a ball and drop into the pan. Don’t worry if they aren’t perfect balls, you can shape them a little in the pan.
- Fry for 3-4 minutes per side until cooked through Leave to rest for a minute before serving in salad filled rolls with a dollop of wasabi dip.