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Cooking Time
Preparation Time :20 Min
Cook Time : 10 Min
Total Time : 30 Min
Ingredients
Serves : 4
550g skinless, boneless salmon fillets
2 tbsp Thai red curry paste
1 Thumb sized piece of ginger, grated
1 tsp soy sauce
1 bunch of coriander, half chopped, half leaves picked
1 tsp vegetable oil
2 lemon
2 carrots
1 small cucumber
2 tbsp white wine vinegar
1 tsp caster sugar
Directions
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.
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.
