Ginger & coriander salmon burgers

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• Salmon filletsBoneless, skinless, cut into chunks4
• Thai red curry paste2 tbsp
• Root ginger (thumb-sized piece)Grated
• Soy sauce1 tsp
• CorianderHalf chopped, half leaves1
• Vegetable oil1 tsp
• Lemon wedgesTo serve
• CarrotsPeeled into strips2
• Cucumber (half a large or 1 small)Peeled into strips
• White wine vinegar2 tbsp
• Golden caster sugar1 tsp

1. 1

   Put the salmon (4 fillets, about 550 g in total), curry paste, ginger, soy sauce and chopped coriander in a food processor and pulse until roughly minced. Shape the mixture into 4 burgers.

2. 2

   Add the oil to a non-stick frying pan over the heat, then cook each burger for 4-5 mins per side, turning them, until crisp and cooked through.

3. 3

   Meanwhile, shave the carrots and cucumber into long ribbons with a swivel peeler, letting them fall into a bowl. Stir the vinegar and sugar through them until the sugar dissolves, then add the coriander leaves and toss. Share the salad out between 4 plates and serve alongside the burgers and rice.