This is probably the easiest salmon burger you'll ever make and we've sped up the recipe by using a pre-made Thai curry paste. You could, of course, make your own from scratch - but supermarket versions are usually quite good and will still give you an authentic Thai flavour.
Blitz all the ingredients together in a food processor and fry until golden and cooked through.
Serve inside a wholemeal bun with sweet chilli sauce, green leaves and a drizzle of lime.
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Yields:
4
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
241
Ingredients
4 x 125g salmon fillets, skinned
1Tbsp.
Thai green or red curry paste
4
cm fresh root ginger, peeled and grated
finely grated zest of 1 lime
small handful fresh coriander, plus extra to garnish
1tsp.
vegetable oil
Directions
Step 1
Put half of the salmon into a food processor;
whiz until completely smooth. Add remaining fish, curry paste, ginger, lime zest, coriander and some seasoning. Whiz until well combined, but still retaining some of its texture.
Step 2
Heat oil in a large non-stick frying pan over medium heat. Form salmon mixture into four equal patties (they will be fairly soft) and add to pan. Fry for 8-10min or until cooked through, carefully turning once.
Step 3
Serve with sweet chilli sauce and lime wedges, if you like, and a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
