If you’re after something a bit lighter than potato-packed fishcakes, try these simple salmon burgers with ginger, soy sauce and coriander
Prep:20 mins
Serves 4
4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks2 tbsp Thai red curry pastethumb-size piece fresh root ginger, grated1 tsp soy sauce1 bunch coriander, half chopped, half leaves picked1 tsp vegetable oillemon wedges, to serve
STEP 1Tip 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 2Meanwhile, 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.
