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Fast Food for Fast Work

Training 3 to 4 times a week for my 10k race has increased my cravings for carbohydrates. Entrance stage left: Potatoes. I have never been a fan but I have found myself staring at them lovingly in the supermarket. They are versatile and can be cooked in a multitude of ways but my favourite, by far, are wedges, with the skin still on.

Salmon Burgers & Spicy Wedges

Spicy Potato Wedges  Adapted from Bill’s Food by Bill Granger

1 1/2 tbsp vegetable oil
4 garlic cloves unpeeled and crushed with the flat side of the knife
1 1/2 tbsp lemon juice
2 tsp Tabasco sauce
500g potatoes, unpeeled, scrubbed, dried and cut into wedges
freshly ground black pepper
sea salt

Preheat oven to 200C. Put the oil, garlic, lemon juice and Tabasco sauce in a large bowl and whisk to combine. Add the potatoes and pepper and stir until the potatoes are well coated. Transfer to a baking dish spreading the potatoes evenly with the peel down. Bake for 45 minutes or until crispy. Sprinkle with sea salt and serve.

And what better way to serve this than with some burgers… John being a non-meat eater made me search high and low for an alternative and salmon burgers were the answer to my culinary prayers.


Salmon Burgers Adapted from Mark Bittman’s Bitten Blog

325g skinless, boneless salmon

1 tsp Dijon mustard

1 shallot, peeled and cut into chunks

A good handful of coarse bread crumbs

1 tablespoon flat-leaf parsley

Salt and freshly ground black pepper

1 tbsp olive oil


Put about a quarter of the salmon into a food processor, along with the mustard. Turn the machine on, and let it run until the mixture becomes pasty. Add the shallots and pulse until finely chopped.

Add the parsley and the remaining salmon, and pulse the machine on and off until the fish is chopped coarsely but is well combined with the paste.

Scrape the mixture into a bowl, and by hand, stir in the bread crumbs and salt and pepper. Shape into 2 burgers.

Place oil in a frying pan, and turn the heat to medium-high. When the oil is hot, cook the burgers for 2 to 3 minutes on each side, turning once. Serve on a few leaves of salad greens or on some wholemeal burger buns with some parsley & lemon mayonnaise.

Fuel for any exertion!

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