Made with salmon and Thai curry paste, these homemade burgers are a clear manner to revel in oily fish. Served in buns with salad and slaw on the faucet.
- skinless salmon fillets 400g, roughly chopped
- fresh breadcrumbs 50g
- mayonnaise 5 tbsp
- Thai red curry paste 1-2 tbsp
- ginger 2 tsp, grated
- coriander small bunch, stalks and leaves separated
- sunflower oil for frying
- wholemeal, burger or brioche buns 4
- avocado, red onion, and rocket to serve
- sweet chili sauce to serve
- limes 2, juice only
- caster sugar 2 tsp
- white wine vinegar 2 tbsp
- carrots 2, shredded
- radishes 100g, finely sliced
- white cabbage 100g chunk, shredded
- Braeburn apple 1, cored and cut into matchsticks
- STEP 1Pulse the salmon in a food processor until very finely chopped. Scrape into a bowl with the breadcrumbs, 2 tbsp of the mayo, curry paste, ginger, and some salt and pepper. Finely chop half the coriander stalks and mix these in with everything else. Shape into 4 patties and pop into the fridge for an hour, or the freezer for 15 minutes.
- STEP 2Make the slaw by whisking the remaining 3 tbsp mayonnaise, lime juice, sugar and vinegar in a mixing bowl with some seasoning. Mix the carrots, radishes, cabbage, and apple into the dressing with your hands. Roughly chop the coriander leaves and mix these in.
- STEP 3To cook, heat a splash of oil in a large frying pan – non-stick if you have one. Fry the burgers, turning once, until browned on the outside and just cooked through – about 3-4 minutes on each side. Sandwich into buns with your choice of avocado, red onion and rocket and an extra dollop of chili sauce if you like, then serve with the slaw.