Salmon Burgers with Spicy Carrot Cucumber Slaw

Salmon Burgers with Spicy Carrot Cucumber Slaw

Salmon burgers with spicy carrot cucumber slaw have all the bang bang flavours of Thai fishcakes but made with locally available ingredients.

Prep Time30

Cook Time10

Total Time40

Course: Main Course

Cuisine: American Thai fusion

Keyword: salmon burgers

Servings:

Author: Julia Frey of Vikalinka

Ingredients

For the burgers

675g/24 oz salmon filets, skin removed (6 salmon filets)
2 cloves garlic
1 tbsp ginger grated
3 tbsp chopped cilantro (coriander)
1 tbsp This is an affiliate link.soy sauce
1 lime juice only
1 tbsp chilli paste or sriracha
1 egg
1/2 tsp salt
90g/3/4 cup This is an affiliate link.Panko breadcrumbs
3 tbsp flour for coating

Carrot Cucumber Slaw

1 cucumber cut into ribbons with vegetable peeler
1 carrot cut into ribbons with vegetable peeler
2-3 spring onions
1/2 red chilli sliced
2 tbsp chopped cilantro
2 tbsp roasted peanuts crushed
2 cloves garlic
1 tsp salt
2 tbsp brown sugar
2 tbsp fish sauce
3 tbsp lime juice

Sriracha Mayonnaise Sauce

125ml/1/2 cup mayonnaise
2 tbsp sriracha
6 burger buns

Instructions

Remove the skin off the salmon pieces. In a food processor pulse the salmon fillet until roughly minced.
In a large bowl mix together the minced salmon, minced garlic, grated ginger, chopped cilantro (coriander in the UK), soy sauce, lime juice, sriracha or 1/2 tsp chilli flakes, an egg, breadcrumbs and salt.
Set the working surface for shaping the salmon burgers. Add 3 tbsp of flour to a large plate or a clean cutting board. Divide the salmon mixture into 6 equal parts, then roll each of them in your hands to form a ball, then flatten it slightly and dip into the flour to coat each burger. Repeat until the salmon mixture is gone. Place the salmon burgers on a cutting board or a tray and put them in the freezer for 20 minutes to firm up. (They will not freeze.)
While the burgers are in the freezer, make the slaw and the burger sauce. Prepare the dressing by combining crushed peanuts, sliced green onions, sliced red chilli, chopped cilantro, garlic, salt, brown sugar, fish sauce, lime zest and juice. Set aside.
Peel carrots, then slice them and cucumbers into thin ribbons using a vegetable peeler. Combine them in a medium sized bowl and gently toss with the dressing. Prepare the burger sauce by combining the mayonnaise with the sriracha.
Take the salmon burgers out of the frizzer and fry them in hot olive oil over medium heat for 4-5 minutes on each side until crispy on the outside and cooked all the way through. Place them on a paper towel lined platter to drain the excess oil.
Assemble the burgers. Toast each half of the burger buns, then spread the burger sauce on the bottom bun, top with a salmon burger and a generous helping of the slaw, finish with the top bun. (The slaw will be quite wet, so make sure to NOT include the juices in your burger!)

Nutrition