What makes you try a new recipe? Is it a short list of ingredients, most of which you already have, a seductive picture, a twist on an old favourite or the magic word ‘Easy’? 

For me, it’s probably all of those so, when reading Olive magazine (June), Thai salmon burgers with coriander slaw sounded ideal for a mid-week supper. 

They were so delicious I made the recipe again, but instead of shaping into four burgers, I made eight small fish cakes and served as a starter with the slaw garnish and sweet chilli dipping sauce. 

What was even better I froze them, defrosted for a couple of hours, sprayed with FryLight and gently grilled until golden. So whether you want a starter or main course here’s the recipe.


Thai Burgers or Fish Cakes

  • Salmon fillets 400g, skinned
  • Fresh breadcrumbs 50g (around two slices)
  • Mayonnaise 2 tbsp
  • Thai red curry paste 2 tbsp
  • Ginger 2 tsp, grated
  • Coriander, small bunch chopped
  • Salt and pepper

Put all the ingredients in a blender and pulse until well mixed.
Shape into either four or eight evenly sized patties. If not freezing, let them firm in the fridge for about an hour prior to cooking.

Accompany with either regular coleslaw or Olive’s Coriander Slaw, which goes perfectly.

Coriander Slaw

  • Limes 2, juiced
  • Caster sugar 2 tbsp
  • White wine vinegar 2 tbsp
  • Mayonnaise 3 tbsp
  • Carrots 2, shredded
  • White cabbage 100g, finely shredded
  • Apple, cored and finely sliced
  • Coriander, small bunch chopped

Make the ingredients for the dressing and pour over the chopped vegetable ingredients.

Let me know how you get on by e-mailing foodintheforest@btinternet.com