Thai salmon burgers with sweet chilli mayo

• 4Salmon fillets
• 1 tbspThai red curry paste
• 1 tspFish sauce
• 2Limes
• 4Spring onions
• 30gFresh coriander
• 40gPanko breadcrumbs
• 2Carrots
• 1Cucumber
• 4 tbspMayonnaise
• 3 tbspSweet chilli sauce
• 2 tbspVegetable oil
• 1Little gem lettuce
• 4Brioche buns

Plus salt, pepper and water.

Method

1. 1

   Pull the skin off the salmon and cut the flesh into chunks. Blitz a third of it to a paste in a food processor, or chop it very finely, then finely chop the rest by hand.

2. 2

   Mix all the salmon with the curry paste, fish sauce, the zest of 1 lime, the spring onions, finely sliced, half the coriander, chopped, and the panko. Shape into 4 patties and chill for 15 minutes.

   21 min, mostly hands-off

3. 3

   Meanwhile, peel the carrots and cucumber into long ribbons with a veg peeler. Toss with the juice of the zested lime, a few coriander leaves and a pinch of salt.

4. 4

   Stir the sweet chilli sauce into the mayonnaise with a squeeze from the second lime, and cut the rest of it into wedges.

5. 5

   Heat the oil in a large frying pan over a medium heat. Fry the patties for 3 to 4 minutes a side, until golden and just cooked through, so the middle flakes easily. Toast the buns while they cook.

6. 6

   Build the burgers with lettuce, a patty, a spoonful of sweet chilli mayo and a few cucumber ribbons. Serve the rest of the salad on the side.