Thai Style Fish Burger

Ingredients

• 2 red chillies I use fresno chilies, roughly chopped
• 2 tsp lemongrass paste
• 3 tsp fish sauce
• 2 tsp sugar
• ¾ tsp salt
• ¾ tsp cumin
• 6 spring onions/scallions roughly chopped
• 2 kaffir lime leaves dried or fresh
• 2 cloves garlic peeled
• 3 cm piece ginger peeled and roughly chopped
• 4 salmon fillets skin removed
• 1 packed cup of coriander/cilantro leaves
• 4 tbsp vegetable oil
• 4 brioche rolls – toasted
• 40 g (1 cup) mixed salad leaves
• strips from 2 peeled carrots use a vegetable peeler to make the strips
• strips from half a cucumber use a vegetable peeler to make the strips
• half a red onion peeled and sliced
• 4 tbsp sweet chilli sauce

Direction

1. Place the chillies, lemongrass paste, fish sauce, sugar, salt, cumin, spring onions, kaffir lime leaves, garlic and ginger into a food processor. Pulse until well chopped.2 red chillies,2 tsp lemongrass paste,3 tsp fish sauce,2 tsp sugar,3/4 tsp salt,3/4 tsp cumin,6 spring onions/scallions,2 kaffir lime leaves,2 cloves garlic,3 cm piece ginger
2. Add the salmon fillets and coriander then pulse a few times until the salmon breaks down and everything is combined.4 salmon fillets,1 packed cup of coriander/cilantro leaves
3. Shape the mixture into four balls using your hands. Place them on a plate and heat up the griddle.
4. Brush half the oil on the salmon burgers and the rest of the oil on the griddle. Place the burgers on the griddle and flatten slightly with a spatula. Cook for 2-3 minutes until griddle lines appear, then turn over and cook again for a further 2-3 minutes until cooked in the middle (you can open one up to check).4 tbsp vegetable oil
5. Place the buns on plates. Top with the salad leaves and strips of carrot. Add the burgers, cucumber strips and onion slices, then drizzle on the chilli sauce before putting the top of the bun on the burger.4 brioche rolls – toasted,40 g (1 cup) mixed salad leaves,strips from 2 peeled carrots,strips from half a cucumber,half a red onion,4 tbsp sweet chilli sauce
6. Serve with extra sweet chilli sauce!