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If you are after something a bit lighter than potato packed fishcakes, try these simple oriental-style burgers. This an easy to prepare and quick to cook, recipe! It is heart-healthy which is a new category on our A La Carte Menu for Our Cafe Ponce, here at the home. ;) GoodFood Magazine, October 2008 edition.
- 1 1⁄4 lbs skinless salmon fillets, cut into chunks
- 2 tablespoons Thai red curry paste
- 1 1⁄2 inches fresh gingerroot, grated
- 1 teaspoon soy sauce
- 1⁄2 cup coriander, divided (1/2 chopped, 1/2 picked leaves)
- 1 teaspoon vegetable oil
- lemon wedge, to serve
- 2 carrots
- 1 small cucumbers or 1⁄2 large cucumber
- 2 tablespoons white wine vinegar
- 1 teaspoon golden caster sugar
- 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.
- *THAI SALMON SKEWERS:.
- Mix the curry paste, ginger, soy and oil with 1 tsp honey and seasoning.
- Marinate the salmon chunks in the curry mixture for 10 minutes
- Cut 1 red pepper and 1 courgette into chunks, then thread onto skewers with the salmon.
- Griddle for 8 mins, turning, until the salmon is cooked through.
- Oily fish makes a heart-healthy alternative to red meat burgers. This recipe would also be delicious with tuna steaks.