Thai Salmon fishcakes with Asian dressed salad

Name: How to cook Thai Salmon fishcakes with Asian dressed salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 6 servings
Cuisine: Us

Introduce

Chef :

Sonia Duthie

Thai Salmon fishcakes with Asian dressed salad

#eatthaivisitthai I love the freshness and flavour profiles of Thai cuisine and was inspired by Tim Kerridge’s new healthy foodie TV show to try this healthy but very filling and tasty supper. The cold, cooked cakes would also make a fab lunch with salad and you could also pop the cakes into a brioche bun for a Thai style burger if you weren’t “beige carb free”. Enjoy 😊👩‍🍳

Ingredient

Food ration :

4 - 6 servings

600 g

filleted and skinless salmon, chopped into pieces

100 g

fine green beans, finely sliced

egg

2 tbsp

Thai red curry paste

2 tsp

Lemongrass paste

2 tsp

preserved Keffir Line leaves or 2 fresh leaves finely sliced

1 tbsp

Fish sauce

carrots

1/2

cucumber

radishes, finely sliced

1/2

red onion cut into fine half-moon slices

Bag

mixed salad

1 tbsp

Rice Wine vinegar

1 tbsp

Soy sauce

lime

Cooking instructions

* Step 1

Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.

* Step 2

Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.

* Step 3

Mix soy sauce and rice vinegar together and mix through the salad.

* Step 4

Spray a large non-stick frying pan with oil. Heat to a medium heat.

* Step 5

Using wet hands form evenly sized amounts of the salmon mixture into small patties.

* Step 6

Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.