YOU WILL NEED
4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
2 tbsp Thai red curry paste
1 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
Prep time: 20 mins
Cook time: 10 mins
Calories per serving: 292
HOW TO DO IT
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.
2. 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. Serve with a simple spinach salad.