Recipe for low calorie salmon fishcakesThe added herbs and paste give a Thai twist to these salmon fishcakes. Serve with a wedge of lemon after 30 minutes 


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


Serves: 4
Prep time: 20 mins
Cook time: 10 mins
Calories per serving: 292

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.