Charlene's Recipe

Indian ocean burgers

Category: Kids cooking

Serves 4

1 large egg
1 cup leftover mashed potatoes
6 oz can of skinless, boneless pink salmon, drained
1/4 tsp curry powder
1/4 tsp seasoned salt
1 tsp chopped fresh chives
1 cup cornflake crumbs
1 Tbsp cooking oil
4 Tbsp tartar sauce
4 whole wheat hamburger buns, split
1 medium tomato, sliced
1 cup shredded lettuce, lightly packed

Break the egg into a bowl. Beat the egg with a small fork. Add the next 5 ingredients. Stir until well mixed.
Put 1/2 the cornflake crumbs on a plate. Set aside. Add the remaining crumbs to the fish mixture. Stir well. Divide the fish mixture into 4 equal portions. Shape portions into 1/2 inch thick patties. Gently press both sides of the patties into the crumbs on the plate until coated.
Heat the cooking oil in the frying pan on medium for 3 minutes. Add the patties. Cook for about 3 minutes until the bottoms are golden. Use the lifter to check. Turn the patties over. Cook for another 2-3 minutes until the bottoms are golden. Remove the pan from the heat.
Spread the tartar sauce on the buns. Top with patties, tomato slices, and lettuce.