Pack in lots of protein with our moreish salmon fishcakes in smooth ciabatta buns served with a zingy carrot and cucumber slaw
- 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
- 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
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.
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.
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.
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.
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.Open Next Page To See More!