Preparation Time: 10 min
Cooking Time time: 10 min
Calories: 280
Serves: 2

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


  1. 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.
  2. 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.
  3. 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.


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