Description
Crispy salmon patties with a fiery Thai kick. Serve on buns or atop a fresh salad for a lighter meal.
Ingredients
Scale
- 2 tbsp Thai red curry paste
- 1 tsp soy sauce
- 1 tsp vegetable oil
- 1 bunch coriander, half chopped, half leaves picked
- skinless salmon fillets, boneless and skinless
- lemon wedge to serve
- panko
- thumb-size piece fresh root ginger, grated
Instructions
- Combine salmon, paste, ginger, soy sauce, and chopped coriander in a food processor. Pulse until minced. Shape the mixture into 4 burgers.
- Place panko breadcrumbs on a plate. Roll each burger in the panko, ensuring all sides are coated.
- Heat oil in a non-stick frying pan. Fry the burgers for 4-5 minutes per side, until crisp and cooked through.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the salmon mixture.
- To make gluten-free burgers, substitute almond flour or crushed pork rinds for the panko.
- Leftover burgers can be stored in the refrigerator for up to 2 days and reheated in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 burger
- Calories: 400
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100