Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 400grams salmon fillets, chopped
- 50grams wholemeal breadcrumbs
- 2tablespoons Thai red curry paste
- 5tablespoons mayonnaise, light, divided
- 3tablespoons coriander, fresh, chopped
- 1 cloves garlic, peeled and minced
- 1teaspoons ginger, peeled and grated
- 2 medium spring onions, chopped
- 4grams wholemeal buns
- 2tablespoons sweet chilli sauce
- 1/2 large cucumber
- 1 large carrot, peeled
- 1 medium red onion, peeled and finely sliced
- 1 medium lime, juiced and zested
Nutrition per serving
1830kJ / 438Cal
1830 Kilojoules or 438 Calories
21% of daily energy intake*
Protein
25.0grams
Fat
24.2grams
Carbs
30.5grams
Sugars
15.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Thai style salmon burgers are fragrant and light, something different for burger night.
Method
Step 1 of 5
Add the salmon to a food processor and pulse to a paste. Add the breadcrumbs, curry paste, half the mayonnaise, coriander, garlic and ginger and lime zest and blitz until smooth. Pour into a bowl and stir through the spring onions. Shape into 4 patties and place in the fridge for 1 hour to firm up.
Step 2 of 5
In a small bowl, whisk the remaining mayonnaise with the sweet chilli sauce and lime zest.
Step 3 of 5
Using a vegetable peeler, slice the carrot and cucumber lengthways to form long ribbons. Steep in the lime juice along with the finely sliced red onion and set aside.
Step 4 of 5
Drizzle oil in a large non-stick pan on medium heat and cook the fish cakes until crisp and golden, 4-5 minutes on each side.
Step 5 of 5
Place the burgers in the wholemeal buns and top with sweet chilli mayonnaise, vegetable ribbons and red onions and serve.
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