Thai Salmon Burgers

This recipe makes 8 salmon burgers with crisp lettuce and pickled vege salad.

Details

Serves: 4 (makes 8 salmon burgers)

250g salmon (tinned, frozen or fresh)

250g cauliflower (frozen or fresh)

100g frozen peas and corn

70g coconut flour

1 egg

50g ginger

50g red curry paste

Bunch of coriander

1 lime

1 spring onion, finely chopped

Pickled veg salad:

2 carrots

1 cucumber

1 red onion

1 lettuce

50g peanuts

200ml rice wine vinegar

Squeeze of low GI honey

Drizzle of coconut milk

Cook on BBQ or in oven.

Cook cauliflower in water until tender. Drain and set aside. Trim stalks from coriander and set aside.
Into a food processor, add salmon, cooked cauliflower, 50g of coconut flour, ginger, curry paste, coriander stalks, egg and lime juice and zest. Season to taste. Process until smooth.
Stir through peas, corn and finely chopped spring onion to mixture.
Place the remaining coconut flour into a shallow dish. Take handfuls of the salmon mixture and mould into burgers-shaped rissoles then coat lightly in coconut flour.
Set salmon burgers in the fridge for an hour.
To pickle the vegetables for the salad, combine vinegar and honey into a bowl. Thinly slice onions (I used a mandoline for quick slices). Peel ribbons of carrot and cucumber and add all vegetables to vinegar.
Preheat oven or BBQ.
Once set, take salmon burgers out of fridge. If cooking on a BBQ, 4 minutes on each side will suffice. To bake in oven, 20 mins at 180°C (flipping them over at the halfway mark). The burgers should be firm and lightly browned on top.
To assemble, separate and wash lettuce leaves. Wrap salmon burger into lettuce leaf and add pickled vegetable salad, coriander leaves and peanuts. Drizzle with coconut milk and enjoy.