Recipes

Thai green salmon burgers with spicy sweet potato wedges

Pack in lots of protein with our moreish salmon fishcakes in smooth ciabatta buns served with a zingy carrot and cucumber slaw

Thai green salmon burgers with spicy sweet potato wedges
Thai green salmon burgers with spicy sweet potato wedges

Ingredients

  • sweet potatoes 400g, cut into slim wedges
  • spray oil
  • dried chilli flakes ½ tsp
  • salmon fillets 500g, skins removed, roughly chopped
  • Thai green curry paste 2 tbsp
  • garlic 1 clove, crushed
  • ginger a thumb-sized piece, finely grated
  • red chilli ½, deseeded and roughly chopped
  • ciabatta buns 4, halved and toasted
  • low-fat mayonnaise 2 tbsp

SLAW

  • fish sauce ½ tbsp
  • limes 2, juiced
  • soft light brown sugar ½ tbsp
  • red chilli ½, deseeded and finely chopped
  • carrots 2, peeled into ribbons
  • cucumber ½, peeled into ribbons
  • mint ½ a small bunch 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 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.

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