Superhealthy salmon burgers

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• RecipeRachel

  26 February 2010

  RecipeRachel rated this recipe

  

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• Laurentd121

  05 April 2010

  Laurentd121 rated and commented on this recipe

  

  Wonderful idea, love all the flavors together! My only problem is I used a new blender and within half a second the meat had been pulverised to a smooth paste which didn't hold on together at all when I ut it on the pan but even the crumbles of salmons tasted delicious!

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• Worr

  10 April 2010

  Worr rated and commented on this recipe

  

  These were a huge hit! My husband and 5 year old loved these.

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• m_packwood

  09 May 2010

  m_packwood rated this recipe

  

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• RecipesFF

  11 May 2010

  RecipesFF rated and commented on this recipe

  

  Very easy and very tasty - bit spicy for the kids but they'll get over it!

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• Lesley

  27 May 2010

  Lesley rated and commented on this recipe

  

  Probably best new recipe i've tried this year. So simple to make and ready in no time at all and very tasty. I served mine with with watercress (with a dressing of 2 tsp Balsamic Vinegar & 1 tbls Olive Oil) My duaghter will not eat fish as she doesn't like the texture but loved this as it has a texture of a burger

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• Becka

  03 June 2010

  Becka rated and commented on this recipe

  

  One tip - Use a decent non-stick frying pan. As lovely as these were my fish cakes suck to my frying pan and crumbled apart. I made my own sweet chill dip: Thumb size of Ginger chopped 2-3 Garlic cloves 3 red chilli's tbsp fish sauce tbsp soy sauce 5tbsp caster sugar Melt sugar in pan with a spalsh of water, when all dissolved blend the ginger, garlic, chilli to a paste and add to pan then add fish and soy sauce and bring to a simmer, remove pan from heat then spoon out sauce into ramekins and leave to cool and chill in fridge until ready to use.

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• Stella

  19 June 2010

  Stella rated and commented on this recipe

  

  Brilliant dish! Well tasty and the salad is fab with it. Simple but good enough for easy dinner party.

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• northernminx

  24 June 2010

  northernminx rated and commented on this recipe

  

  This was fabulous! My boyf doesnt like salmon but he loved it too. Will def make again. Served with stir fry of noodles and pak choi (home grown!)

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• Damson

  09 July 2010

  Damson rated and commented on this recipe

  

  Great recipe - I'll definitely make these again.

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• Babs from Granada

  16 July 2010

  Babs from Granada rated and commented on this recipe

  

  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

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• Melanie

  27 July 2010

  Melanie rated and commented on this recipe

  

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

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• andhandmadetoo

  28 July 2010

  andhandmadetoo rated and commented on this recipe

  

  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.

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• donnalovescheese

  15 August 2010

  donnalovescheese rated and commented on this recipe

  

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

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• keeley

  19 August 2010

  keeley rated and commented on this recipe

  

  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!

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• lonestarsky

  24 August 2010

  lonestarsky rated and commented on this recipe

  

  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!

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• Coco Loco

  24 August 2010

  Coco Loco rated and commented on this recipe

  

  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.

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• La piscine

  26 August 2010

  La piscine rated and commented on this recipe

  

  Great and savourous

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• Hilly

  26 August 2010

  Hilly rated and commented on this recipe

  

  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.

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• Laurafh

  07 September 2010

  Laurafh rated and commented on this recipe

  

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

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Super healthy, Heart healthy

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

PER SERVING

292 kcalories, protein 29g, carbohydrate 7g, fat 17 g, saturated fat 4g, fibre 0g, sugar 6g, salt 0.83 g

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