Superhealthy salmon burgers

• boneless, skinless salmon fillets↗4

  about 550g/1lb 4oz in total, cut into chunks

• Thai red curry paste↗2 tbsp tbsp
• fresh root ginger↗thumb-size piece

  grated

• soy sauce↗1 tsp tsp
• coriander1 bunch

  half chopped, half leaves picked

• vegetable oil↗1 tsp tsp
• lemon↗

  wedges, to serve

• carrots↗2
• half large or 1 small cucumber
• white wine vinegar↗2 tbsp tbsp
• golden caster sugar↗1 tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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 with the burgers and rice.