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3.86 from 7 votes

Curried Salmon Burger Lettuce Wraps w/Crispy Sweet Potato Straws + Goat cheese.

These are light and fresh, making them perfect for hot nights. Oh, and the leftover patties, they make the perfect lunch salad.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: burger, salmon, sweet potato
Servings: 4 Burgers
Calories: 533kcal
Author: halfbakedharvest

Ingredients

Crispy Sweet Potato Straws

Salmon Burgers

  • 1 pound wild caught salmon skin removed
  • 1/3 cup Panko bread crumbs use gluten free bread crumbs if needed
  • 2 tablespoons parmesan
  • 2 tablespoons thai red curry paste
  • 1/2 tablespoon fish sauce
  • 1 teaspoon fresh ginger minced or grated
  • 1 clove garlic minced or grated
  • 1 tablespoon coconut oil
  • 1 head butter lettuce
  • 1/2 of a hot house cucumber sliced
  • 1 small mango skin removed + sliced
  • 1/4 cup cashews chopped
  • 4 ounces goat cheese crumbled

Minted Yogurt

  • 1 cup plain greek yogurt
  • 2 tablespoons fresh mint chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 lemon juiced
  • pinch of salt and pepper

Instructions

  • Preheat the oven to 375 degrees F.
  • Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same. Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper. Toss well. Divide the straws between two baking sheets. Bake for 15 minutes, toss, and then bake another 15-20 minutes more or until just beginning to crisp on the edges.
  • Meanwhile add the salmon to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the salmon very finely with a sharp knife.
  • Remove and add the chopped salmon to a bowl with the Panko bread crumbs, parmesan, thai red curry paste, fish sauce, ginger and garlic. Mix with a spoon until just combined. Form into 4 equally sized burgers. Heat a skillet (or grill) over medium-high heat with a tablespoon of coconut oil. Cook burgers on each side until golden, about 3-4 minutes per side.
  • In a bowl mix together the yogurt, mint, crushed red pepper, lemon juice and a pinch of salt and pepper. Mix and place in the fridge until ready to serve.
  • To assemble the wraps place a salmon patty on a leaf of lettuce. Add a dollop of the minted yogurt, a few slices of cucumber + mango. Top with the crispy sweet potato straws and a sprinkle of crumbled goat cheese.

Notes

*Crispy Sweet Potatoes Straws adapted from [Edible Perspective | http://www.edibleperspective.com/home/2014/3/19/crispy-sweet-potato-straws-3-ways.html]

Nutrition

Calories: 533kcal | Carbohydrates: 32g | Protein: 38g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 79mg | Sodium: 564mg | Potassium: 1158mg | Fiber: 4g | Sugar: 12g | Vitamin A: 12765IU | Vitamin C: 28.1mg | Calcium: 214mg | Iron: 3.8mg