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

1 egg

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.