Even lighter than normal fishcakes.
Ingredients:
- 4 boneless, skinless salmon fillets, about 550g in total, cut into chunks
- 2 tablespoon Thai red curry paste
- Thumb-size piece fresh root ginger grated
- 1 tablespoon soy sauce
- 1 bunch coriander, half chopped, half leaves picked
- 1 tablespoon vegetable oil
Instructions:
- Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander.
- Blend untill roughly minced
- Pour out the mix and shape into four burgers
- Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through
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