Tinned fish is a staple in my diet as it makes eating enough high quality protein throughout the day so much easier, and I am always looking for ways to mix it up. These salmon burgers are a flavorful spin on the classic as I added red curry paste for a bit of spice as well as fresh ginger and herbs.
Salmon is an excellent source of nutrients such as vitamin D, minerals and omega 3 fats, which can promote cardiovascular health, lower inflammation and of course is wonderful for your skin!
I like to serve these for lunch or dinner with a large salad full of leafy greens to ensure that I get enough fibre with my meal. You can also top them with avocado for additional healthy fats. Feel free to double the batch and make extras as leftovers can be easily reheated in the air fryer (or honestly just eaten cold!).
Ingredients
- 2 teaspoons red thai curry paste
- 1 clove garlic
- 1 inch ginger
- 2 teaspoons tamari
- 2 cans wild caught salmon
- 2 eggs
- 4 tablespoons chickpea flour
- 2 scallions
- 1 handful fresh cilantro
Directions
Add the curry paste, ginger, garlic, tamari, scallions and cilantro to the blender and blitz for 30 seconds.
Add the salmon, eggs, flour and pulse until combined.
Form into 6 even sized patties and refrigerate for a minimum of 30 minutes.
Heat a large skillet to a medium heat with some avocado oil and cook for 4-5 minutes on each side or until golden brown. Alternatively cook in the air fryer for 8-10 minutes.
Serve with a big green salad.