Ingredients for
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150 g salmon without skin
300 g salmon without skin
450 g salmon without skin
600 g salmon without skin
750 g salmon without skin
900 g salmon without skin
1.05 kg of salmon without skin
1.2 kg of skinless salmon
1.35 kg of salmon without skin
1.5 kg of skinless salmon
0.5 spring onion
1 spring onion
1.5 spring onions
2 spring onions
2.5 spring onions
3 spring onions
3.5 spring onions
4 spring onions
4.5 spring onions
5 spring onions
1 tablespoon curry paste, green
2 tablespoons curry paste, green
3 tablespoons curry paste, green
4 tablespoons curry paste, green
5 tablespoons curry paste, green
6 tablespoons curry paste, green
7 tablespoons curry paste, green
8 tablespoons curry paste, green
9 tablespoons curry paste, green
10 tablespoons curry paste, green
1.5 cloves of garlic
3 cloves of garlic
4.5 cloves of garlic
6 cloves of garlic
7.5 cloves of garlic
9 cloves of garlic
10.5 cloves of garlic
12 cloves of garlic
13.5 cloves of garlic
15 cloves of garlic
5 g coriander, fresh
10 g coriander, fresh
15 g coriander, fresh
20 g coriander, fresh
25 g coriander, fresh
30 g coriander, fresh
35 g coriander, fresh
40 g coriander, fresh
45 g coriander, fresh
50 g coriander, fresh
0.5 egg
1 egg
1.5 eggs
2 eggs
2.5 eggs
3 eggs
3.5 eggs
4 eggs
4.5 eggs
5 eggs
0.5 bell bell pepper, red
1 bell bell pepper, red
1.5 bell peppers, red
2 bell peppers, red
2.5 bell peppers, red
3 bell peppers, red
3.5 bell peppers, red
4 bell peppers, red
4.5 bell peppers, red
5 bell peppers, red
0.5 onion, red
1 onion, red
1.5 onions, red
2 onions, red
2.5 onions, red
3 onions, red
3.5 onions, red
4 onions, red
4.5 onions, red
5 onions, red
1 tomato
2 tomatoes
3 tomatoes
4 tomatoes
5 tomatoes
6 tomatoes
7 tomatoes
8 tomatoes
9 tomatoes
10 tomatoes
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About this recipe
These fish burgers are particularly rich in flavor. You can also serve them separately as appetizers.
You can read the full recipe on page 122 from Echt Eten
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