Thai Green Curry Salmon ‘Burgers’
Photography by Aaron McLean.
No buns here, just juicy salmon patties with lots of fresh salad accompaniments. Be sure to chop everything finely or the burgers will fall apart.
Serves: 4
INGREDIENTS
Burgers
500 grams salmon, diced finely
½ cup fresh breadcrumbs
2 spring onions, chopped finely
small handful coriander, chopped finely
1 tablespoon green curry paste
sea salt and freshly ground pepper
To serve
1 cup thick plain yoghurt
cos lettuce leaves
1 cup grated carrot
1 red onion, thinly sliced
handful mint leaves
lemon wedges
METHOD
Burgers: Combine all the ingredients in a bowl and season. Divide into 8 portions and gently squeeze the mixture together to form a burger patty.
Heat a little olive oil in a sauté pan and cook the patties over a medium heat for 1-2 minutes each side until golden and cooked to your liking.
To serve: Spread some yoghurt on each plate and top with the lettuce, carrot, red onion and mint. Add the salmon burgers and a lemon wedge. Top with a little drizzle of olive oil and freshly ground pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!