Thai Red Curry Salmon Burgers with Sweet Potato Fries + Goat’s Cheese


This recipe is a bit of a doozy. Like, prepare to set some time aside. But I don’t want to scare you, because things, as most always, can be done in advance, and perhaps I shouldn’t have tried to do everything in the space of about two hours, and baking a massive mixed berry layer cake straight afterwards!

Hamburgers usually feel a little too heavy for me. It’s why I usually go for chicken wherever I can, especially if battered (I know, I know), but these salmon burgers a nice alternative. There’s no potato, so they resemble more a crisp-outside-soft-inside burger, and the thai curry paste inside adds a light touch of spice to the whole thing. I served these with crisp sweet potatoes, some minted yoghurt, some salad leaves and avocado, and some crumbled goat’s cheese.

You can easily make these individual components ahead of time — peeling and cutting the sweet potatoes, mixing and shaping the burgers, rinsing the salad etc. I certainly advise it because it sure is a bit much for one person to do all the work!

Serves 4 people. Adapted from here!

1 large sweet potato, peeled
2 tbsp melted coconut oil

500g of salmon fillets, skin removed
6 tbsp of panko breadcrumbs, or more if necessary
2 tbsp of parmesan
2 tbsp of red curry paste
1 tsp of fish sauce
1 tsp of minced ginger
2 cloves of garlic
cornflour mixed with some water (if necessary)

150g of greek yoghurt, unflavoured
tbsp of mint, finely chopped
cayenne pepper

50g of goat’s cheese, crumbled

200g of mixed salad leaves, rinsed
1/2 an avocado, halved and pitted

Cut your sweet potato into thin strips, about half a cm thick all around. Preheat the oven to 200 degrees C. Place the potato straws on a baking tray, and mix with the coconut oil. Pop them in the oven for 15 minutes, take them out and toss gently (they may be soft, and are more prone to breaking), and then put them back in for another 15 minutes until they are crisp. They’ll harden further upon cooling, so don’t burn them!

Use two forks to shred the salmon; one to hold it in place, and shred with the other fork like you would with cooked duck or chicken. It’ll take a little work, but you’ll end up with slightly mushy, finely shredded salmon meat, and it’s a bit of a workout for your arms!

Add your salmon to a bowl, alongside the curry paste, panko breadcrumbs, parmesan, garlic, fish sauce, and ginger. If it’s too wet, add more breadcrumbs. If you add to much, or it’s plain just not sticking together, mix together a tsp of cornflour and a tsp of water. Add a little at a time, and it should hold together a bit better.

Shape into patties, probably a little bit bigger than your palm. I ended up making 7, but it depends on size — slightly smaller and flatter will work better than massive monster burgers, but at the same time, they need some thickness so they don’t dry up in the middle. I made them roughly a little wider than an inch in thickness.


Heat up a skillet or a large heavy saucepan, and melt some coconut oil/spread. Fry the burgers over medium high heat, until golden on each side — about 4-5 minutes on each side. You can always turn off the heat at the end, but let them gently continue to warm in the pan afterwards.

When ready, let them dry off on some paper towels on a plate.

In another bowl, mix the yoghurt and the mint. Add some cayenne pepper if you like a kick!

To plate up, put some of the salad on each plate. Use a teaspoon a bit like an ice cream scoop, and scoop out small bits of avocado and mix with the salad. Top with a burger, and spread some of the yoghurt on top. Finally, top with some of the sweet potato fries, crumble over some goat’s cheese, and enjoy!


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