Thai Salmon Burgers with Sweet Potato Wedges

Thai green salmon burgers with sweet potato wedges

Name: Thai green salmon burgers with sweet potato wedges
Total time: 50 min
Yield: Serves 4
Ingredients: 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; 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

Preparation and cooking time
- Total time50 mins
Easy
Serves 4

Ingredients

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

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.