▪ 4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks
▪ 2 tbsp Thai red curry paste
▪ small piece fresh root ginger, grated
▪ 1 tsp soy sauce
▪ 1 bunch coriander, half chopped, half leaves picked
▪ 1 tsp vegetable oil
Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.