As the sun is once again gracing us with its presence, it seems only fitting that our first recipe should have something of a barbecue feel to it, only with a healthy twist. Next time you’re having a garden party, why not try out these salmon sliders? They make a nice change from iffy chicken and burned sausages.
Start of by cutting the salmon into chunks, no need to go too fine, then pop it into a food processor along with the soy, coriander, grated ginger and curry paste. Pulse until roughly minced, if you don’t have a food processor, mix by hand (good luck) and form into 8 small patties.
Cook on a hot BBQ for 7-8 minutes or pan fry in vegetable oil for 4-5 minutes on each side, or until cooked through and crispy.
Squeeze on the lemon and serve on brioche buns with ‘slaw and sweet potato wedges.