Salmon Fish Finger Burgers

Ingredients

2 Tassal Quick & Healthy Lemon & Pepper frozen
    Tasmanian salmon fillets
200g breadcrumbs
50g plain flour
Egg wash (1 egg beaten with 1 Tbsp milk)
1/3 cup vegetable oil
4 burger buns
¼ cup tartare sauce
50g lettuce leaves
½ cucumber, thinly sliced

Defrost salmon in the refrigerator overnight. Remove salmon from pouch and cut into 8 thin slices. Combine breadcrumbs with salt and pepper. Lightly dust each salmon finger with flour and then dip into egg wash. Coat each finger well with breadcrumb mixture, cover and place in fridge for half an hour. Heat oil in deep fry pan until hot. Fry salmon in 2 batches for approximately 2 minutes each side, then drain on paper towel. Cut burger buns in half and spread with mayonnaise. Add lettuce and cucumber followed by salmon fingers to serve.