Serves 4
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For the burgers:

For the salsa:

To serve:

  1. Place the salmon in the bowl of a food processor and add the curry paste, ginger, soy and coriander. Pulse until everything is roughly chopped. Transfer the mixture to a board use wet hands to shape it into four patties.
  2. Put the breadcrumbs onto a plate and carefully dip each patty in, pressing gently to coat on all sides. Place in the fridge for 30 minutes.
  3. Combine all of the salsa ingredients in a bowl and stir gently to combine. Set aside.
  4. Heat the oil in a frying pan over a medium-high heat. Cook the burgers for 4-5 minutes per side until cooked through.
  5. Serve the burgers with rice, lime wedges and the mango salsa.

Nutrition Facts

Per serving: 493kcals, 27.2g fat (5.2g saturated), 26.5g carbs, 9.7g sugars, 37.3g protein, 37.3g fibre, 0.663g sodium

MAKE IT YOURS:
For a lighter option, you can use the same burger mixture to make smaller, bite-sized patties, perfect for serving with Little Gem lettuce cups.

DinnerFish & seafoodThaiMeat-freeFamily mealsCuisinesQuick and easy

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