Healthy salmon burgers
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 400g skinless salmon fillets, roughly chopped
- 50g fresh breadcrumbs
- 5 tbsp mayonnaise
- 1-2 tbsp Thai red curry paste
- 2 tsp ginger, grated
- small bunch coriander, stalks and leaves separated
- for frying sunflower oil
- 4 wholemeal, burger or brioche buns
- to serve avocado, red onion and rocket
- to serve sweet chilli sauce
SLAW
- 2 limes, juice only
- 2 tsp caster sugar
- 2 tbsp white wine vinegar
- 2 carrots, shredded
- 100g radishes, finely sliced
- 100g chunk white cabbage, shredded
- 1 Braeburn apple, cored and cut into matchsticks
Method
- STEP 1
Pulse the salmon in a food processor until very finely chopped. Scrape into a bowl with the breadcrumbs, 2 tbsp of the mayo, curry paste, ginger and some salt and pepper. Finely chop half the coriander stalks and mix these in with everything else. Shape into 4 patties and pop into the fridge for an hour, or the freezer for 15 minutes.
- STEP 2
Make the slaw by whisking the remaining 3 tbsp mayonnaise, lime juice, sugar and vinegar in a mixing bowl with some seasoning. Mix the carrots, radishes, cabbage and apple into the dressing with your hands. Roughly chop the coriander leaves and mix these in.
- STEP 3
To cook, heat a splash of oil in a large frying pan – non-stick if you have one. Fry the burgers, turning once, until browned on the outside and just cooked through – about 3-4 minutes on each side. Sandwich into buns with your choice of avocado, red onion and rocket and an extra dollop of chilli sauce if you like, then serve with the slaw.
