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
Ingredients
- 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
Method
- 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.
- Tip out the mixture and shape into 6 burgers.
- 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.
- 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.
- 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.
To enquire with Streamline about the weight loss procedures we offer, please call 0333 016 3030 or fill in the online enquiry form below.