For 5-6p mix 700 grams of salmon filet with 1 egg, a handful of fresh parsley, juice of 1 lemon and 4 garlic cloves in the blender. Add some panko. Blend shortly. The texture has to be right to make burgers.Taste, add pepper and salt. Make the burgers with ‘oily’ hands and put them on baking paper. Store in the fridge.
Cut 1,5 kilo of potatoes in wedges. Dry them thoroughly. Mix the wedges with oil, 1 teaspoon of spicy paprika powder and salt. Put on baking paper. Bake in the oven at 180° for approx 60 mins. Stir now and again.
Clean and slice 4 small courgettes, 1 large bell pepper. Put them on baking paper. Add a drizzle of olive oil, pepper, salt and dried basil. Mix with your hands.
Slice 2 eggplants. Mix olive oil, pepper, salt and dried basil and brush on each slice. Put the slices on baking paper.
Bake the vegetables in the oven at 180°. Turn halfway. Remove the vegetables when they are al dente. Store at room temperature.
Put the salmon burgers in the oven at 180°. Bake for approx 20 mins and turn halfway.
Serve the burgers, the vegetables and the potatoes on different plates. Heat the sandwiches. Everybody creates his own burger and starts with a thin layer of sauer cream.