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Superhealthy salmon burgers

Superhealthy salmon burgers

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(258 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal292
  • fat17g
  • saturates4g
  • carbs7g
  • sugars6g
  • fibre0g
  • protein29g
  • salt0.83g
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Ingredients

  • 4 boneless, skinless salmon fillet, 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

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 bunch coriander, half chopped, half leaves picked
  • 1 tsp vegetable oil
  • lemon wedges, to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the salad

  • 2 carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

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

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.

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Comments (270)

mcquaid's picture

These are yum!!! I was a bit dubious when I got the mixture out of the food processor as didn't think it would form into fishcakes I was not disappointed and they were fine. Had them which thai rice, stir fried veg and thai chilli dipping sauce. Fab!

mlagibbins's picture
5

I made these last night (but with ground ginger and and green curry paste as that's all that was in the cupboard)... and they were wonderful!
I think they would be really nice if you made them into much smaller 'meatballs' and served with noodles as a miso soup!

mumlig's picture
5

Perfect! Made these in Sydney and put them on the barbie - everyone wanted more!

casadefreefolk's picture

definately have these again - they are delicious!

mrmatty's picture
5

Loved them. Although I used panang curry paste. If you too are going to try doing this, halve the amount you add. They were hot, hot, hot!!!

vhazael's picture
5

We just had these for dinner with a crispy noodle and pak choy salad. Delicious!! I added slightly more soy that the recipe suggested (about an extra teaspoon) and on my fishmonger's recommendation I used trout instead as it was cheaper and she said would give the patties a sweetness.

joanneeland's picture

Really enjoyed this. Served with Thai rice and sweetcorn and peas. Mine didn't look as pretty as the picture, although that maybe becuase I used dark soy sauce as that's all I had in the cupboard. Tasted great though and I was surprised how well they held together.

donnywood's picture
4

Excellent recipe, quick and easy, very tasty and changed my opinion of the boring salmon fillet!

alfie01's picture
4

Very easy to do, great for a quick mid week meal - will definitely make again!

kuifke's picture
5

Very tasteful. It has a oriental taste. So if you want to combine it with vegetables, choose a veggie curry.

vicwiggers's picture
5

This recipe tasted amazing, have e-mailed to my mum! This time I served with potatoe wedges and it went great. Recommend sweet chilli dipping sauce with these fish cakes.

vrog's picture
5

Easy, quick, and very very tasty.

valeria_76's picture
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
4

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
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
4

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
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
5

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

michelleinshetland's picture
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
5

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

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