• Thai Green Salmon Burger

    20 minutes
    Amount Per Serving: Calories 688; Fat 28.8g; Carbs 66.7g; Sugars 20g; Fibre 9.3g; Protein 35.8g; Sodium 1.9g
    Thai salmon burgers are intense, spicy and creamy. You can increase or reduce the amount of curry paste depending on your spice tolerance.
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    • For the salmon burgers
    • 500g salmon, finely chopped
    • ½ cup fresh breadcrumbs
    • 2 spring onions, finely chopped
    • A handful of coriander, finely chopped
    • 1 tablespoon green curry paste
    • Salt and freshly ground pepper
    • To serve
    • 1 cup thick plain yoghurt
    • cos lettuce leaves
    • 1 cup grated carrot
    • 1 red onion, thinly sliced
    • A handful of mint leaves
    • Lemon wedges


    • Mix the chopped salmon with the finely chopped spring onions and coriander and green curry paste in a large bowl. Season with salt and pepper and mix well.

    • Divide the mixture into 8 and mould each piece into a patty. Cover loosely with greaseproof paper and refrigerate till ready.

    • To make the yoghurt sauce, mix the yoghurt with salt and pepper.

    • To make the relish, mix the grated carrot with the red onion and mint.

    • Brush a griddle or large heavy-based frying pan with a little oil. Heat until hot and cook the salmon burgers for 3–5 minutes, turning once, until golden brown.

    • Serve the salmon burgers with the yoghurt sauce, relish, lettuce, carrot, red onion, mint and lemon wedges.

    • Serving Suggestions: To serve each burger, scoop a tablespoon of the relish, followed by a dollop of yoghurt sauce on top of a salmon patty. Top with cos lettuce leaves and garnish with a little grated carrot, red onion, mint and a lemon wedge.

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