Superhealthy salmon burgers
If you're after something a bit lighter than potato-packed fishcakes, try these simple salmon burgers with ginger, soy sauce and coriander
Yield
4
Time
30 minutes
Ingredients
4 boneless, skinless salmon fillets about 550g/1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste
thumb-size piece fresh root ginger grated
1 tsp soy sauce
1 bunch coriander half chopped, half leaves picked
1 tsp vegetable oil
lemon wedges, to serve
2 carrots
half large or 1 small cucumber
2 tbsp white wine vinegar
1 tsp golden caster sugar
Instructions
Step 1
Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
Step 2
Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
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