Thai Spiced Salmon Patties
These potato-free fish cakes offer a lighter choice, full of omega-3 goodness. Paired with the raw, zingy Asian salad they make a wonderful light meal or work lunchbox option.
| Serves: | 4 |
| Ingredients |
|---|
| 4 boneless, skinless salmon fillets, cut into chunks |
| 2 tbsp Thai curry paste, green or red is fine |
| thumb-size piece fresh root ginger, grated |
| 1 tbsp soy sauce |
| juice of 1 lime |
| 1 bunch coriander, half chopped, half leaves picked for garnish |
| 1 tsp vegetable oil, to fry |
| lime wedges, to serve |
| zest and juice 1 lime |
| 1½ tbsp fish sauce |
| 1 tsp brown sugar |
| 1 cucumber, cut into long ribbons using a swivel peeler |
| 2 carrots, cut into long ribbons using a swivel peeler |
| 3-4 spring onions, shredded |
| 1 red chilli, thinly sliced (optional) |
directions
To make the dressing, combine the lime juice and zest, fish sauce and sugar.
Toss together the cucumber and carrot and dressing, then transfer to a serving dish. Sprinkle over the spring onions and chilli, if using.
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 or 5 burgers (depending on the size you like). Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 minutes on each side, turning until crisp and cooked through.
