Ingredients:
2 tablespoon Thai red curry paste
1 teaspoon soy sauce
1 bunch parsley, half chopped, half leaves picked
1 teaspoon vegetable oil
2 tablespoon white wine vinegar
1 teaspoon honey
2 carrots
Thumb-size piece fresh root ginger, grated
Lemon wedges, to serve
Half large or 1 small cucumber
Preparation:
Tip the
salmon into a food processor with the Thai red curry paste,
ginger, soy and chopped parsley. Pulse until
roughly minced.
Tip out the
mix and shape into 4 hamburgers. Heat the oil in a non-stick frying pan, then
fry the
hamburgers
about 4 or 5 mins on each side, turning until crisp and cooked through.
Meanwhile,
use a swivel peeler to peel strips of cucumber and carrot into a bowl. Toss
with the vinegar and honey until
the honey has dissolved, then toss through the parsley leaves. Divide the salad
between 4 plates.
Serve with the hamburgers and white rice.
Note:
Oily fish makes a heart-healthy alternative to red meat burgers.
This recipe would also be delicious with tuna steaks.
Serves 4
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