Superhealthy salmon burgers

Superhealthy salmon burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(246 ratings)

By

Magazine subscription – 5 issues for £5

Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per serving

kcalories
292
protein
29g
carbs
7g
fat
17g
saturates
4g
fibre
0g
sugar
6g
salt
0.83g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
  • 2 tbsp Thai red curry paste
  • thumb-size piece fresh root ginger, grated
  • 1 tsp soy sauce
  • 1 bunch coriander, half chopped, half leaves picked
  • 1 tsp vegetable oil
  • lemon wedges, to serve

For the salad

  • 2 carrots
  • half large or 1 small cucumber
  • 2 tbsp white wine vinegar
  • 1 tsp golden caster sugar

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
  2. Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Recipe from Good Food magazine, October 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
vrog's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy, quick, and very very tasty.

valeria_76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was amazed that something so easy to make can taste so good. Really lovelly recipe, you won't regret trying it.

ellenh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

lovely tasty burgers, not so keen on the salad, grated the carrot and cucumber (missing the wet middle), added tomato and green salad and tossed in the dressing - much better for us.

catgarner's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty -- very easy to half the recipe for two. We had it with rice and sweet chilli / low fat creme fraiche dip.

Don't be scared by a wet looking mixture -- it stuck together really well!

devaodoherty's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are AMAZING! I made the mixture the night before and had reservations that it was too moist to bind but they came together and fried really well. I was also afraid that they wouldn't be enough for a main course but they're perfectly filling! Can't wait to make again & try with sweet chilli sauce.

nessienoo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Served these on a bed of warm couscous with a green salad tossed in balsamic vinegar. Super Supper :o) I halfed the recipe and made four small burgers for two people and was a generous meal.

lindeens's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very healthy, very filling and a really fresh tasting - the perfect combination!

michelleinshetland's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow, this was super easy and so delicious. My husband and I both loved it! Will definitely be making this again!

kdfoode's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Spectacular! I used green onion tops instead of coriander and made sandwiches with cucumber raita. Simple, fresh, and will definitely make again.

lauafh83's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made these last night and they were absolutley delicious! Has anyone made smaller ones for a buffet?

hilarywalsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I just loved these and so did my family, definitely be doing them again, I accompanied them with some prawns in noodles and it went really well together. Also used sesame oil in the pan.

naujalis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great and savourous

rhianthomas1984's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was very disappointed with this recipe. I didn't like the taste or the texture, maybe i would have enjoyed it more with a little potato in the mixture. Either way, i won't be making it again to find out.

lonestarsky's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really, really quick and easy to make, and held together a lot better than I expected them to! Tasted great aswell, infact I enjoyed them a lot more than the usual fish and potato cakes I normally make, these were much lighter and flavoursome. I served it with the salad, noodles and chilli dipping sauce. Made a nice change from boring old salmon fillets, will definitely make again!

siobahn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

these were so easy to make used schwartz lemon grass ginger and coconut paste (instead of thai red curry paste) and added a clove of garlic, didnt measure anything used a hand blender and they worked a treat! will be trying them again on my friends!

donnalovescheese's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really really nice and I didn't change a thing. Even impressed hubby who isn't normally a fan of fishcakes.

cs_whittaker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The flavours here are absolutely delish! we didn't have any paste so we used fresh lemongrass and chillies instead, and it was still yummy.

melaniejb1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yum! Delicious and I was amazed that I didn't need to put any egg in it! Will definitely make this one again! :D

babswilkes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have just had these for lunch and I loved them, I am doing a Thai themed night on Sunday for friends.
I will do these as a starter followed by chicken green curry and to finish, sticky rice with banana fritters.
I can see then becoming a favorite

damson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe - I'll definitely make these again.

Pages

Questions

Tips