Thai green salmon burg­ers with spicy sweet potato wedges

Olive - - COOK -

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

high pro­tein

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