SALMON BURGERS

A simple fish burger that can be knocked up in very little time.

Serves 2 Prep 15 mins Cook 8 mins

PERSERVING 304cals PROTEIN 25g CARBS 3g FAT 21g FIBRE 1g

2 x 120g skinless salmon fillets, cut into large chunks

15g (½oz) bunch coriander, leaves chopped

l 1 garlic clove, peeled and grated

l 15g (½oz) fresh root ginger, peeled and finely grated

2tsp dark soy sauce or 1tsp

Thai fish sauce

l Freshly ground black pepper

l 2 spring onions, trimmed and thinly sliced

1 medium red chilli, finely

chopped, or ½-1tsp chilli flakes l 2tsp olive, coconut or rapeseed oil l Lime wedges and salad, to serve

Put the salmon in a food processor with the coriander, garlic, ginger and soy or fish sauce. Season with pepper and blitz on the pulse setting until it’s a thick, chunky paste. Don’t let it become too smooth. Remove the blade and stir in the spring onions and chilli. Form into two balls and flatten into burger shapes. Heat the oil in a nonstick pan and fry the burgers over a moderate heat for 3-4 minutes a side, or until golden brown and cooked through. Serve with lime wedges and a mixed salad.