Peel the ginger, finely chop the chili and coriander (including the stems) with Braun’s MultiQuick 9 blender attachment.

Cut the salmon fillet into 1cm pieces, add to the ginger mixture in the blender attachment and chop until everything is very fine, almost like a paste. Season with salt and pepper.

Shape the mixture into four large or 8 smaller patties, about 1-2cm thick and set aside.

Wash the cucumber and cut into slices with the food processor attachment using the thin slicing insert. Mix the cucumber and the remaining ingredients and season with salt and pepper.

In a coated frying pan, fry the patties in olive oil over medium heat for 4 minutes on each side until nicely browned. Serve with the cucumber salad.

Enjoy!