- 2 slices (70g) of wholegrain bread (or gluten-free equivalent)
- 15g of Thai basil leaves, roughly chopped
- 15g of fresh coriander, leaves and stalks roughly chopped
- 2 spring onions, trimmed and roughly chopped
- 20g of root ginger, peeled and roughly chopped
- 1 red chilli, roughly chopped
- 10cm stick of lemongrass (tender base only), roughly chopped
- 10ml of soy sauce (or tamari if you’re gluten free)
- 250g of skinless salmon, cut into thick chunks
- 1 tbsp of coconut oil
- 100g of coconut cream
- 2 tsp of red curry paste
- 100g of pea shoots, roughly chopped
- 100g of watercress, roughly chopped
- Grated zest and juice of 1 lime
- 15g of unsalted peanuts, toasted and roughly chopped
- Put the bread in a food processor and blitz into coarse breadcrumbs. Then add the herbs, spring onions, ginger, chilli, lemongrass and soy sauce and blend to form a paste. Add the salmon and blitz to create a rough burger mixture. Transfer the mixture to a bowl shape it into four small patties with wet hands.
- Melt the coconut oil in a frying pan over a medium heat, add the patties and fry for 5–6 minutes on each side until cooked through.
- Warm the coconut cream in a saucepan over a medium heat with the curry paste for a few minutes until combined and hot through. Divide the cream among four shallow bowls and top with the pea shoots and watercress.
- Serve the burgers on top of the salad, garnish with the lime zest and peanuts, and squeeze over the lime juice.
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