Salmon burgers

Prep time: 20 min Cook time: 10 min Total time: 30 min 4 Serving
You can enjoy this with or without the dressing, in a hamburger bun, or with a salad.
boneless, skinless salmon fillets, cut into chunks: 4
Thai red curry paste: 2 tablespoons
fresh root ginger, grated: pinch
soy sauce: 1 teaspoon
coriander, half chopped, half leaves picked: 1 bunch
vegetable oil: 1 teaspoon
carrots, for salad: 2
cucumber, for salad: 1
white wine vinegar, for salad: 2 tablespoons
golden caster sugar, for salad: 1 tablespoon
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 mins 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 the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve it.