These spicy fishcakes are packed with flavour but make for a light and fresh meal when accompanied by the lightly pickled salad and garlic and soy broccoli. This quick dinner is sure to become a favourite supper in our house. Save your pennies: we used defrosted frozen salmon fillets which are a bit cheaper, and the tails rather than the fat end of the fillet work just as well given it is all blitzed up.
For the fishcakes:
- 200g skinless salmon fillets
- 1 tbsp Thai red curry paste
- 1cm piece fresh root ginger, grated
- 1 tsp soy sauce
- handful coriander stalks
- 1 tsp sesame oil
- 2 Lemon wedges, to serve
For the salad:
- 1 carrot
- half a cucumber
- 1 tsp apple cider vinegar or rice wine vinegar
- 1tsp mirin
- 0.5 tsp sesame oil
- 1tsp sesame seeds
For the broccoli:
- 4 stems of tenderstem broccoli
- 0.5 clove garlic, crushed
- Squeeze of lemon juice
- 1tsp soy sauce or kecap manis
- Put the salmon in a food processor with the curry paste, ginger, soy and chopped coriander. Pulse until roughly minced and combined. Shape the mixture into 4 small patties. Let the patties rest.
- Prepare the salad by peeling strips of carrot and cucumber into a bowl. Toss with the vinegar, mirin and sesame oil, coating well. Sprinkle the sesame seeds over.
- Steam the broccoli for 8 minutes. Meanwhile, heat the oil in a non-stick frying pan, then fry the burgers for 2-3 mins on each side, turning until crisp and cooked through. Toss the broccoli in the lemon, garlic and soy. Pop 2 stems on a plate with 2 burgers per person, and half of the salad, and a lemon wedge.