Low-Carb Salmon Burgers With Veggie Fries

Preparation time

10 Minutes

Cooking time

10 Minutes

Serves

2-4

Dawn Yang does it again - transforming an unhealthy meal that's loaded with calories into a healthy one that refuels your body. Nourish yourself with this healthy fast food option now!

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Exchange the ground meat for wild-caught salmon, the buns for lettuce leaves and the fries for your favourite vegetable crudités. Then, sink your teeth into the juicy patty flavoured with Thai curry paste and crunchy scallions. Indulge in a fusion creation that is so good you will never go back to an ordinary burger.

Avoid drenching the patties in sweet chilli sauce as it has a lot of sugar.

Ingredients

4
Salmon Fillets
, about 500 grams in total, skinless, cut into chunks
2
tablespoons
Thai Green Curry Paste
, or red curry paste
1
piece
Ginger
, fresh, about thumb-sized, grated
1
teaspoon
Soy Sauce
1
bunch
Coriander
, chopped
A handful
Scallions
, chopped
1
teaspoon
Garlic Powder
A dash of
Black Pepper
1
tablespoon
Olive Oil
, for frying
4-8
Lettuce Leaves
, washed and dried
2
Carrots
, peeled and cut into fries-size
1
Cucumber
, peeled and cut into fries-size
Sweet Chilli Sauce
, for dipping

Directions

Tip the salmon into a food processor with the paste, scallions, coriander, ginger, garlic powder, soy sauce and black pepper.
Pulse until roughly minced. Tip out the mix and shape into 4 burgers.
Roll in a bit of flour to hold if needed.
Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.
Serve with veggie-fries, sweet chilli sauce and instead of buns, use lettuce leaves.

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