Ingredients
550 g boneless, skinless salmon fillets, cut in chunks
2 tbsp Thai red curry paste
Thumb-size piece root ginger, grated
1 tsp soy sauce
1 bunch coriander, half chopped, half leaves picked
1 tsp rice bran oil
Lemon wedges, to serve
SALAD:--
2 carrots
1 small cucumber
2 tbsp SIDS RASPBERRY VINEGAR
Directions
Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 minutes on each side, turning until crisp and cooked through.
Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with SIDS RASPBERRY VINEGAR, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.
