These are delicious and can be made small to have as a starter or slightly bigger for a main course. Serve wit pickle and coriander garnish as a starter or add rice and salad for a main course. Alternatively pop in a brioche bun with the home made pickle and serve with potato wedges!
You can make them and freeze raw. Defrost thoroughly before cooking them. If not eating as soon as fried you can warm them in the oven for 5 mins at 180c 160c fan.
Prep time: 10 mins (a little longer if you don't have a food processor as will need to chop and mix by hand)
Cook time: 6-8 minutes
Ingredients
Salmon burgers
1 heaped tbsp thai red curry paste
4 salmon fillets or approx 600g
Thumb sized piece of fresh ginger, peeled and grated
1 tbsp soy sauce
A handful bunch of coriander (save some for a garnish)
1 tsp veg oil
Carrot and cucumber pickle
2 carrots
1/2 large cucumber
2 tbsp white wine vinegar
1tsp golden or usual caster sugar (granulated too is fine)
Method
Salmon Burgers
Take the skin from the salmon with a very sharp knife. Cut away from you with hand holding skin above the knife. Trim any additional salmon from skin and discard the skin.
Chop the salmon into chunks and place in processor. If you do not have a processor finely chop the salmon and place in a large bowl.
Add the thai curry paste, grated ginger, soy sauce and chop the coriander coarsely or finely if you don't have a processor.
Pulse the food processor to chop coarsely and then give a quick whizz to mix up. If no processor stir by had thoroughly.
Take the sharp blade out of the processor and put to one side.
Using your hands split the mix into 12 similar sized lumps and place on a board. Even out the burgers as much as possible.
One by one roll the burgers in your hand to bind the mix.
Place on the board and gently flatten with a spoon.
Heat the oil and when hot place half the burgers in the pan. You need enough room to be able to turn them without knocking them so batch frying necessary.
Fry for a couple of minutes on each side and when colouring up remove to a plate and keep warm.
Carrot and cucumber pickle
Place the white wine vinegar and sugar in a bowl and stir to dissolve the sugar
Peel the carrots and top and tail.
Using a potato peeler create strips of carrot and cucumber and add them to the vinegar mix to coat thoroughly.
** You can add red chilli to this to add a little kick**
Serve with sweet chilli sauce as a starter. Add rice and salad if serving as a main course or pop in a brioche bun with the pickle and serve with potato wedges if making a burger meal.
Enjoy!
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