Jerk Salmon Burgers with Pineapple Salsa

You will need

213g can Princes Red Salmon
Vegetable oil, for frying
½ small red onion, finely chopped
400g can chickpeas, drained
400g cold mashed potato
2tsp chopped fresh chives
2tsp chopped fresh parsley
2tsp paprika
2tsp Jerk seasoning
30g plain flour
Salt and freshly ground black pepper
1 egg
4 burger buns, split through the middle
Lettuce, to serve

For the Salsa:

100g Princes Pineapple Chunks in Juice, drained and finely chopped
5cm piece cucumber, finely chopped
½ small red onion, finely chopped
2tbsp sweet chilli sauce
A little finely chopped fresh red chilli (optional)


1. Drain the can of salmon and remove any skin and bones, if wished. Break into chunks.

2. Heat 1tbsp vegetable oil in a frying pan and gently fry the red onion until soft, about 4 minutes.

3. Mash the chickpeas with a potato masher. Combine with the mashed potato, red onion, salmon, chives and parsley. Season with 1tsp paprika, 1tsp Jerk seasoning and some salt and pepper. Form the mixture into 4 burgers.

4. Put the flour onto a plate and mix in the rest of the paprika and Jerk seasoning with a little salt and pepper. Beat the egg in a shallow bowl.

5. Dip the burgers into the egg, then coat in the seasoned flour. Shallow fry in hot vegetable oil for 3-4 minutes per side.

6. Meanwhile, make the salsa by mixing together the pineapple, cucumber, red onion and sweet chilli sauce, adding fresh chilli, if using.

7. Toast or chargrill the cut sides of the burger buns. Add some lettuce, top with the burgers and serve with the salsa.

Recipe courtesy of Princes