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This recipe is ideal for those in Stage 3 of their post-operative diets, or the last phase of the post-operative diet in which all types of food can be enjoyed (aiming for healthy choices).

Makes 6 small burgers



  • 4 boneless, skinless salmon fillets, about 550g in total, cut into chunks
  • 2 tbsp The red curry paste
  • Thumb-sized piece of fresh root ginger, grated
  • 1 tsp soy sauce
  • 1 bunch of coriander, retaining a small handful of leaves
  • 1 tsp vegetable oil


To serve (per portion)

  • 1/2 a carrot
  • 1 inch of cucumber, de-seeded
  • Couple of drops of white vinegar
  • Pinch of sugar
  • Wholemeal sandwich thins and lemon wedges



  1. Tip the salmon into a food processor with the paste, ginger, soy and coriander (remember to save half the leaves, picked). Pulse until roughly minced.
  2. Tip out the mixture and shape into 6 burgers.
  3. 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.
  4. Meanwhile, use a swivel peeler to peel strips of carrot and cucumber into a bowl. Toss with vinegar and sugar until the sugar has dissolved, then toss through the saved coriander leaves.
  5. Serve 1 burger in a sandwich thin (toasted makes a nice change) with the salad. The rest can be save for other meals or used for snacks.


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