• juice of 1 lime
• 1 bunch coriander, half chopped, half leaves picked for garnish
• 1 tsp vegetable oil, to fry
• 4 boneless, skinless salmon fillets, cut into chunks
• 2 tbsp Thai curry paste, green or red is fine
• thumb-size piece fresh root ginger, grated
• 1 tbsp soy sauce
• lime wedges, to serve
• zest and juice 1 lime
• 1u00bd tbsp fish sauce
• 1 tsp brown sugar
• 1 cucumber, cut into long ribbons using a swivel peeler
• 2 carrots, cut into long ribbons using a swivel peeler
• 3-4 spring onions, shredded
• 1 red chilli, thinly sliced (optional)

To make the dressing, combine the lime juice and zest, fish sauce and sugar.

Toss together the cucumber and carrot and dressing, then transfer to a serving dish. Sprinkle over the spring onions and chilli, if using.

Tip the salmon into a food processor with the paste, ginger, soy and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 or 5 burgers (depending on the size you like). Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 minutes on each side, turning until crisp and cooked through.