THE MIDWEEK SHOWSTOPPER
(ENOUGH FOR FOUR PORTIONS)
INGREDIENTS
2 boneless, skinless salmon fillets • 1 tbsp Thai red curry paste
• 3 tbsp porridge oats • 2.5cm piece of fresh ginger, grated • handful of fresh coriander (optional) • 1 tbsp olive oil To serve: lime wedges • salad
• wholemeal pitta breads
METHOD
1. Cut the salmon into chunks and place in a blender or food processor with the curry paste, porridge oats, ginger and coriander (if using). Pulse until roughly minced.
2. Shape into 12 mini patties.
3. Heat the oil in a non-stick frying pan, then fry the burgers for 5 mins on each side, until cooked through. Serve with lime wedges, whatever salad ingredients you have in the fridge and pitta bread.