Salmon Burger
30 min
Juicy homemade salmon patties with salad and crunchy vegetables — a proper weeknight dinner the whole family will actually eat.
salmonfishdinner
Kedgeree
Classic British-Indian rice dish with smoked fish and hard-boiled eggs — warm spices, flaky fish, and fluffy rice all in one pan. Surprisingly good for dinner too.
Instructions
- 1
Put the smoked fish on a baking sheet lined with parchment paper and bake in the middle of the oven at 180 °C for 15–20 minutes, depending on how thick the fish is.
- 2
Put the rice in a sieve and rinse it under cold water several times. Let it drain well.
- 3
Boil the eggs for 9–12 minutes, then cool them under cold water and peel.
- 4
Finely chop the onion and fry it in butter in a deep frying pan or sauté pan over medium heat until soft and glossy. Add the coriander, turmeric, curry, cinnamon, and crushed cardamom and let it all fry together with the onion for a couple of minutes, until it smells fragrant.
- 5
Add the rice and stir it well into the onion mixture. Pour in the water and a good pinch of salt, then bring to a boil.
- 6
Turn the heat down, put the lid on, and let the rice cook according to the packet instructions until all the water is absorbed. Fluff it up with a fork.
- 7
Use your fingers to break the fish into flakes. Fold half of it gently into the rice, then lay the rest on top. Halve the eggs and place them on top of the rice.
- 8
Finely chop the parsley and scatter it over just before serving.
Per average serving
695
Calories
kcal
49.9
Protein
g
88.9
Carbs
g
19
Fat
g
17.6g
Fiber
2.6g
Sugar
904mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
695
Calories
kcal
49.9
Protein
g
88.9
Carbs
g
19
Fat
g
17.6g
Fiber
2.6g
Sugar
904mg
Sodium
Tips from the kitchen
- The fish is done in the oven when it flakes apart easily when you press it with a finger. Thin fillets might only need 15 minutes. Thick pieces of Greenland halibut can take the full 20. Pull it out as soon as it flakes, or it dries out.
- Toast the spices in the butter with the onion until you can really smell them, at least 2 minutes. If you rush this step the curry powder just tastes raw and flat in the finished dish.
- When the rice goes in, make sure the lid fits tightly. If steam escapes the whole time, the water ratio is off and you end up with crunchy rice. A folded tea towel under the lid helps if yours doesn't seal well.
- Fold the fish in gently with a spatula or your hands. Stirring hard breaks it into mush. You want recognizable flakes, not fish paste mixed into the rice.
- Hard-boil the eggs while the fish is in the oven so everything comes together at roughly the same time. 9 minutes gives you a yolk that's just set but not chalky. 12 minutes if you prefer them fully firm.
Ways to vary it
- Smoked salmon works well here instead of cod or haddock. It's softer, so skip the oven step and just fold it in cold at the end, straight from the packet.
- A small handful of frozen peas stirred in when you fluff the rice adds a bit of colour and sweetness. Just let them sit in the hot rice for a minute or two to warm through.
- For more heat, add a pinch of cayenne or a finely chopped fresh chilli with the other spices. The base recipe is mild enough that kids usually eat it without complaint.
Storage & leftovers
Leftovers keep in the fridge for 2 days in a sealed container. Reheat in a pan with a splash of water over low heat, stirring gently so the rice doesn't stick and the fish doesn't fall apart completely. Freezing works but the fish texture suffers, so it's better eaten fresh.
What to serve with it
A simple cucumber raita or plain yogurt on the side cuts through the spices nicely. Some warm flatbread if you want to stretch it a bit further.
UC
By Untrained ChefPublished 15 July 2026
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