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.