If you\'re after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers Ingredients: 4 boneless, skinless salmon fillets, about 550g/1lb 4oz in total, cut into chunks 2 tbsp Thai red curry paste thumb-size piece fresh root ginger, grated 1 tsp soy sauce 1 bunch coriander, half chopped, half leaves picked 1 tsp vegetable oil lemon wedges, to serve For the salad 2 carrots half large or 1 small cucumber 2 tbsp white wine vinegar 1 tsp golden caster sugar Method: 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 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 the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.