Thai Green Salmon Burger

Method

• Step-by-Step Method: Thai Green Salmon Burger
• Finely chop 500g salmon into small dice, removing skin and bones if present
• Place salmon in a mixing bowl
• Add ½ cup fresh breadcrumbs to the bowl
• Finely chop 2 spring onions and add to the bowl
• Chop a handful of coriander and add to the mixture
• Add 1 tablespoon green curry paste to the bowl
• Season mixture with salt and freshly ground black pepper
• Gently mix all ingredients until combined but not overworked
• Divide mixture into four equal portions
• Shape each portion into a firm patty
• Place patties on a tray, cover, and refrigerate for at least 20 minutes to firm up
• While burgers chill, coarsely grate 1 cup carrot
• Thinly slice 1 red onion
• Pluck a handful of mint leaves from stems
• Separate enough cos lettuce leaves for serving
• In a small bowl, spoon 1 cup thick plain yoghurt
• Heat a non-stick pan or grill over medium heat
• Lightly oil the pan if needed
• Cook salmon patties for 3–4 minutes per side, or until just cooked through and golden
• Slice lemon into wedges for serving
• To assemble: Place lettuce leaves on serving plates or burger buns
• Top with hot salmon patty
• Spoon yoghurt generously over patty
• Scatter grated carrot, sliced red onion, and mint leaves over the yoghurt
• Serve immediately with lemon wedges on the side
• For extra flavor, squeeze lemon juice over the finished burger before eating