Name: Green curry fish burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram potatoes, finely chopped; 1 small white onion, coarsely grated; 2 tablespoon bought green curry paste; 1/2 cup coarsely chopped coriander; 415 gram can pink salmon, drained, flaked; 2 teaspoon finely grated lemon zest; 1 egg, lightly beaten; 2 tablespoon cornflour; 2 tablespoon vegetable oil; 4 rosetta bread rolls, halved, toasted, buttered, to serve; 4 butter lettuce leaves; 2 medium tomatoes, sliced; 1/2 cucumber, sliced; 1 small carrot, thinly sliced lengthwise; natural yoghurt, sweet chilli sauce and lemon wedges, to serve

Ingredients

500 gram potatoes, finely chopped

1 small white onion, coarsely grated

2 tablespoon bought green curry paste

1/2 cup coarsely chopped coriander

415 gram can pink salmon, drained, flaked

2 teaspoon finely grated lemon zest

1 egg, lightly beaten

2 tablespoon cornflour

2 tablespoon vegetable oil

4 rosetta bread rolls, halved, toasted, buttered, to serve

4 butter lettuce leaves

2 medium tomatoes, sliced

1/2 cucumber, sliced

1 small carrot, thinly sliced lengthwise

natural yoghurt, sweet chilli sauce and lemon wedges, to serve

Method

1.Place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender. Drain: return to pan, mash until almost smooth. Transfer potato to a large bowl.

2.Add onion, curry paste, coriander, salmon zest and egg to potato. Season with salt and pepper. Shape mixture into 4 patties. Dust with cornflour. Place on a plate. Cover with plastic food wrap: chill for 15 minutes.

3.Heat oil in a large trying pan over low heat. Cook patties for 5-7 minutes each side or until golden. Drain on paper towels.

4.Place bread roll bases on serving plates. Top with lettuce, patty, tomato, cucumber and carrot. Top with yoghurt and sauce. Serve at once with lemon wedges.

Replace green curry paste with mild curry powder. Use a vegetable peeler to slice carrot lengthwise into ribbons. Serve with steamed greens instead of rolls and salad.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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