Thai Salmon Burgers with Sweet Potato Wedges

Thai green salmon burgers with spicy sweet potato wedges

  • serves 4
  • Easy

Pack in plenty of protein with our moreish salmon fishcakes in soft ciabatta buns served with a zingy carrot and cucumber slaw



  • sweet potatoes 400g, cut into slim wedges
  • spray oil
  • dried chilli flakes ½ tsp
  • salmon fillets 500g, skins removed, roughly chopped
  • Thai green curry paste 2 tbsp
  • garlic 1 clove, crushed
  • ginger a thumb-sized piece, finely grated
  • red chilli ½, deseeded and roughly chopped
  • ciabatta buns 4, halved and toasted
  • low-fat mayonnaise 2 tbsp


  • fish sauce ½ tbsp
  • limes 2, juiced
  • soft light brown sugar ½ tbsp
  • red chilli ½, deseeded and finely chopped
  • carrots 2, peeled into ribbons
  • cucumber ½, peeled into ribbons
  • mint ½ a small bunch, leaves torn


  • 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.

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Nutritional Information

  • Kcals 688
  • Fat 28.8g
  • Saturates 4.6g
  • Carbs 66.7g
  • Sugars 20.6g
  • Fibre 9.3g
  • Protein 35.8g
  • Salt 1.9g