Mini Salmon Burgers with Tzatziki

Method

Preheat the oven to 220°C.
Cut the salmon into pieces and process in a food processor. Add curry, salt, potato starch, finely chopped chili, and parsley.
Mix in eggs and gently stir in milk. Cook a small sample patty to check if you need more seasoning.
Shape small patties with a spoon and fry them golden brown in a little oil in a skillet for about 2 minutes on each side.

Mix all the dry ingredients for the burger buns. Warm the water to 37°C and add oil. Dissolve the yeast in the water, then add the dry ingredients gradually, until you have a smooth dough.
Allow the dough to rise for about 30 minutes.
Divide into small balls, flatten them, and place on a baking sheet lined with parchment paper. Let the buns proof for another 10 minutes.
Brush with milk and water, sprinkle with sesame seeds, and bake in the oven for about 15 minutes.

Peel the cucumber and coarsely grate it. Place the grated cucumber in a sieve with a little salt and let the water drain for about 1 hour.
Grate the garlic and mix it with the cucumber and yogurt. Season with salt and pepper to taste.

Wash lettuce and tomato, and slice the tomato.
Serve the salmon burgers in burger buns with tzatziki, lettuce, and tomato slices.

Tip:Take pre-cooked salmon burgers with you for grilling. They only need 2-3 minutes on each side on the grill to reheat.