Ingredients
Serves Four
For the fish cakes
600g/1lb 5oz salmon fillet, skin removed and cut into chunks
1 large free-range egg
2 tsp lemongrass paste
2 tbsp Thai red curry paste
1 tbsp fish sauce
4 kaffir lime leaves, finely shredded
100g/3½oz green beans, finely sliced
1-calorie sunflower oil spray
sea salt and freshly ground black pepper
2 limes, cut in half, to serve
For the salad
2 carrots (about 200g/7oz), peeled and cut into thin ribbons
200g/7oz cucumber, peeled and cut into thin ribbons
½ red onion, thinly sliced
12 radishes, thinly sliced
large handful of coriander, roughly chopped
60g/2¼oz mixed salad leaves
1 tbsp rice wine vinegar
1 tbsp soy sauce
salt and freshly ground black pepper
Method
1. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.
2. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.
3. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.
4. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away.
Recipe Tip
To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe.
From original idea here
2. To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.
3. Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.
4. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away.
Recipe Tip
To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe.
From original idea here
~ enjoy your day ~
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All the best Jan
21 comments:
Not for me, as I dislike seafood.
...looks good and I like your sweet peas too.
Beautiful flowers. I saw your fish cakes or whatever and it took me back to when my mom would make salmon patties.....not a fave of mine. Course, I have never been and still am not a fish eater.
Gracias por la receta se ve muy rico. Te mando un beso.
Sounds good.
Lots of tasty ingredients. Love the vase of sweet peas.
Looks good Jan.
Yum. I love fish cakes.
Sounds good to me! Love the flowers!
Take care, enjoy your day and happy weekend!
Love fish cakes of any kind!
hugs
Donna
Such a lovely vase of sweet peas? We like anything Thai. This looks delicious! Thanks Jan and all the best.
We grilled Salmon this week and I have some leftover. This would be the perfect recipe! Thanks!
yummy fish cakes and that salad looks amazing!! beautiful flowers to place on the table!!
Delicious! Always enjoy your flowers too
Hubs and daughter will love that. Loving the sweet peas!xxx
That sounds like a lovely meal. I do love salmon patties, although mine are much more simple that that. A lazy cook here! That is a lovely jar of flowers!
Feliz fin de semana.
These sound delicious, although I wonder if the green beans would be cooked in that short a time. Might leave them out. I love the freshness of Thai flavours.
As a fish lover and of salmon especially, this recipe does look good, but admittedly the simpler the better is my preference these days. However, this will be a recipe I may try in the future because it does look delicious.
These fish cakes sound yummy. I don't think I've ever had a salmon cake before, but how can you go wrong with salmon?
hubby would probably like these
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