Thai green salmon burgers with spicy sweet potato wedges
50 MINUTES | SERVES 4 | EASY
sweet potatoes 400g, cut into slim wedges spray oil dried chilli flakes ½ tsp salmon fillets 500g, skins removed, roughly chopped thai green curry paste 2 tbsp garlic 1 clove, crushed ginger a thumb-sized piece, finely grated red chilli ½, deseeded and roughly chopped ciabatta buns 4, halved and toasted
low-fat mayonnaise 2 tbsp SLAW
fish sauce ½ tbsp limes 2, juiced soft light brown sugar ½ tbsp red chilli ½, deseeded and finely chopped carrots 2, peeled into ribbons
cucumber ½, peeled into ribbons
mint ½ a small bunch, leaves torn
• Heat the oven to 200C/fan 180C/gas 6. Tip the sweet potato wedges onto a roasting tray, spray with oil, then toss with the chilli flakes and some seasoning. Roast for 45 minutes, turning halfway, or until cooked through and crisp at the edges.
• Put the salmon, curry paste, garlic, ginger, chilli and some seasoning into a food processor and pulse until roughly minced. Form into 4 patties, roughly the same size as your buns, and chill for 15 minutes to firm.
• Whisk together the fish sauce, lime juice and sugar in a bowl, then add the chilli, carrots, cucumber and mint, with a little seasoning. Toss well and leave to marinate for 20 minutes.
• Heat a non-stick frying pan over a medium heat and spray lightly with oil. Fry the burgers for 2-3 minutes on each side until caramelised. Put onto a baking tray and put in the oven for the final 10 minutes of the wedges, to cook through.
• Spread the bun halves with the mayo, then put the burgers on the bases, followed by the slaw and bun tops, serving any leftovers on the side with the wedges.
PER SERVING 688 KCALS | FAT 28.8G SATURATES 4.6G | CARBS 66.7G | SUGARS 20.6G FIBRE 9.3G | PROTEIN 35.8G | SALT 1.9G