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.