Thai Salmon Fishcakes
Serves: 8
Nutrition: Per serving
Energy
201 Kcal
Fat
13g
Saturates
2.2g
Sugars
0.5g
Salt
1.1g
Per fishcake.
These easy Thai fishcakes are full of intense flavours and healthy omega-3 fats.
Ingredients
500g Loch Duart Salmon
3 tbsp Thai red curry paste
1 tbsp coriander leaves, chopped
1 tbsp fish sauce
1 tbsp reduced salt light soy sauce
1 tbsp lime juice
1 egg
40g cornflour
2 tbsp vegetable oil
Method
Place the fish, red curry paste, coriander leaves, fish sauce, soy sauce, lime juice and egg in a food processor. Pulse until the fish is minced and it looks like a paste.
Transfer to a bowl and stir through the cornflour.
Measure 1 tbsp. of the mixture into 1 cm thick patties. Heat enough oil in a large non-stick pan over medium-high heat to cover the base.
Place the patties into the oil, cook for 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to a paper towel-lined plate.
Repeat with the remaining mixture.
Serve with lime wedges and reduced-sugar sweet chilli sauce for dipping.
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