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Thai green salmon burgers with sweet potato wedges

• Adam Bush

Published: October 25, 2018 at 4:02 PM

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Serves 4

Easy

Total time: 50 mins

A star rating of 5 out of 5.2 ratingsRate

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Pack in plenty of protein with our moreish salmon burgers in soft buns. Serve alongside spicy sweet potato wedges and a zingy carrot and cucumber slaw

High protein

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Try these Thai green salmon burgers then check out more salmon recipes such as our Thai salmon parcels.

Ingredients

Nutrition

• 400g sweet potatoes

  cut into slim wedges

• spray oil

• ½ tsp dried chilli flakes

• 500g salmon fillets

  skins removed, roughly chopped

• 2 tbsp Thai green curry paste

• 1 clove garlic

  crushed

• a thumb-sized piece ginger

  finely grated

• ½ red chilli

  deseeded and roughly chopped

• 4 sourdough buns

  halved and toasted

• 2 tbsp low-fat mayonnaise

SLAW

• ½ tbsp fish sauce

• 2 limes

  juiced

• ½ tbsp soft light brown sugar

• ½ red chilli

  deseeded and finely chopped

• 2 carrots

  peeled into ribbons

• ½ cucumber

  peeled into ribbons

• ½ a small bunch mint

  leaves torn

Nutrition: per serving

• kcal688

• fat28.8g

• saturates4.6g

• carbs66.7g

• sugars20g

• fibre9.3g

• protein35.8g

  high

• salt1.9g

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Tip the sweet potato wedges onto a roasting tray, spray with oil, then toss with the chilli flakes and some seasoning. Roast for 45 minutes, turning halfway, or until cooked through and crisp at the edges.

• step 2

  Put the salmon, curry paste, garlic, ginger, chilli and some seasoning into a food processor and pulse until roughly minced. Form into 4 patties, roughly the same size as your buns, and chill for 15 minutes to firm.

• step 3

  Whisk together the fish sauce, lime juice and sugar in a bowl, then add the chilli, carrots, cucumber and mint, with a little seasoning. Toss well and leave to marinate for 20 minutes.

• step 4

  Heat a non-stick frying pan over a medium heat and spray lightly with oil. Fry the burgers for 2-3 minutes on each side until caramelised. Put onto a baking tray and put in the oven for the final 10 minutes of the wedges, to cook through.

• step 5

  Spread the bun halves with the mayo, then put the burgers on the bases, followed by the slaw and bun tops, serving any leftovers on the side with the wedges.

Check out more of our best burger recipes...

We've also got plenty more salmon recipes...

Authors

Adam BushDeputy food editor

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A star rating of 5 out of 5.2 ratings

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