Fish And Salad Burgers - cooking recipe

Ingredients

1 large potato, peeled and coarsely chopped
1 tbsp vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 can (15 oz) pink salmon, drained
2 tsp finely grated lemon peel
1 tbsp finely chopped fresh chives
1/4 cup flour
1 cup stale breadcrumbs
None None Vegetable oil, for shallow-frying
4 None hot dog rolls
1/4 cup tartar sauce
1 medium carrot, coarsely grated
1/2 None Boston lettuce, coarsely shredded

Preparation

Boil, steam or microwave potato until tender, drain. Mash in large bowl.
Meanwhile, heat oil in medium skillet on medium heat. Cook onion and garlic, stirring, until onion softens.
Discard any bones from salmon; flake into bowl with potato. Add onion mixture, lemon peel, chives and 1 egg; mix well. Roll rounded tablespoons of mixture into balls. Flatten into slightly oval-shaped burgers (you will have 16 burgers).
Coat burgers with flour, shaking away excess. Dip in remaining beaten egg then breadcrumbs. Cover and refrigerate 1 hour.
Heat oil in large skillet on medium heat. Shallow-fry burgers, in batches, until cooked through. Drain on paper towels.
Halve rolls. Spread with tartar sauce. Layer with burgers, carrot and lettuce.