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These spicy fishcakes are packed with flavour but make for a light and fresh meal when accompanied by the lightly pickled salad and garlic and soy broccoli. This quick dinner is sure to become a favourite supper in our house. Save your pennies: we used defrosted frozen salmon fillets which are a bit cheaper, and the tails rather than the fat end of the fillet work just as well given it is all blitzed up.
Thai Salmon Fish Cakes
Packed with flavour but light and fresh.
Equipment
Ingredients
The Fishcakes
- 200 g Salmon fillets, skinless
- 1 tbsp Thai Red Curry Paste
- 1 cm Ginger fresh, grated
- 1 tsp Soy Sauce
- 1 handful Coriander
- 1 tsp Sesame Oil
- 2 wedges Lemon
The Salad
- 1 Carrot
- ½ Cucumber
- 1 tsp Apple Cider
- 1 tsp Mirin
- ½ tsp Sesame Oil
- 1 tsp Sesame Seeds
The Broccoli
- 4 stems Tenderstem Broccoli
- ½ clove Garlic
- 1 squeeze Lemon Juice
- 1 tsp Soy Sauce
Instructions
- Put the salmon in a food processor with the curry paste, ginger, soy and chopped coriander. Pulse until roughly minced and combined. Shape the mixture into 4 small patties. Let the patties rest.
- Prepare the salad by peeling strips of carrot and cucumber into a bowl. Toss with the vinegar, mirin and sesame oil, coating well. Sprinkle the sesame seeds over.
- Steam the broccoli for 8 minutes. Meanwhile, heat the oil in a non-stick frying pan, then fry the burgers for 2-3 mins on each side, turning until crisp and cooked through. Toss the broccoli in the lemon, garlic and soy. Pop 2 stems on a plate with 2 burgers per person, and half of the salad, and a lemon wedge.
Nutrition
Calories: 216kcalCarbohydrates: 8gProtein: 22gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 423mgPotassium: 727mgFiber: 2gSugar: 4gVitamin A: 6541IUCalcium: 59mgIron: 2mg
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