Potato Burger & Faux Salmon

One of the things I missed after going vegan was salmon. I’ve never really come across a good recipe for vegan salmon so I decided to create my own. Even though this isn’t exactly like the real thing, it still tastes pretty damn awesome!

I know what you’re thinking. «Oh my god, there are so many ingredients!» Well there is, but many of them are optional and most of them I think are pretty common in a vegan household.

Special thanks to Mary from “Mary’s test Kitchen” for inspiration and guidance. 🙂

Potato Burgers & Faux Salmon

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients: (Faux Salmon)

2 tbs tamari
1 tbs canola oil
1 tbs water
1 ts liquid smoke
1 clove of garlic, finely minced
1 Nori sheet, finely chopped
3-4 carrots

Ingredients: (Potato Burger)

1 large potato
1/4 onion
1 tbs flour
1 ts buljong powder

Ingredients: (extra; optional)

4 slices of toast/bagel
Mayo or cream dip

Ingredients: (garnish; optional)

Chopped tomato, finely chopped
Onion, finely chopped
Fresh dill
Lemon

Directions: (Smoked Faux Salmon)

1. Preheat the oven to 200 degrees celcius / 400 fahrenheit.
2. Wash the carrots very well. Slice them into strips with a potato peeler/cheese slicer and put them in a mixing bowl.
3. Finely chop the nori sheet and garlic.
4. Add all the ingredients in the bowl and mix well. (optional: cover with a lid and marinate in the fridge over night)
5. Transfer all the ingredients in aluminum foil and cover well. Put the aluminum foil in a ovenproof dish and bake in the oven for 25 – 45 minutes, depending on how crunchy/soft you want the carrots.

Directions: (Potato burger)

1. Peel the potato. Mash 1/3 rd of the potato. Then grate the remaining 2/3 rds of the potato and the onion in small strips.
2. Rinse the grater under running water over a siv (sil) over a big bowl. Squeeze the water out of the potato and onion. Let it rest/drain for 5 minutes.
3. Pour out the water from the bowl and keep the white mixture at the bottom (potato starch). Mix the flour, buljong, starch and potato mash together.
4. Fry with on medium/high heat with 1/2 tbs of canola oil, 3 minutes each side, medium/high heat.

Serve on a slice of toast or bagel, add some mayo and garnish with some fresh dill and/or tomato.

Enjoy!

For Your Modification:

Marinate the carrots over night for a more flavorful taste.

Add a ts of chili powder or cayenne pepper to the carrot mix for a more spice version.

You can completely mash the potato or grate it depending on what texture you like.

The shorter you keep the keep the carrots in the oven, the crisper they get. The longer, the more soggy.

(Sorry for the bad audio in the video. A new mike is on the way! 🙂

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