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Before you jump to Thai Salmon fishcakes with Asian dressed salad recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
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We hope you got insight from reading it, now let’s go back to thai salmon fishcakes with asian dressed salad recipe. To cook thai salmon fishcakes with asian dressed salad you only need 16 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Thai Salmon fishcakes with Asian dressed salad:
- Prepare 600 g filleted and skinless salmon, chopped into pieces
- Prepare 100 g fine green beans, finely sliced
- Get 1 egg
- Take 2 tbsp Thai red curry paste
- Provide 2 tsp Lemongrass paste
- You need 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
- You need 1 tbsp Fish sauce
- Prepare 2 carrots
- Provide 1/2 cucumber
- You need small bunch coriander, chopped
- Use 4 radishes, finely sliced
- Get 1/2 red onion cut into fine half-moon slices
- You need Bag mixed salad
- You need 1 tbsp Rice Wine vinegar
- You need 1 tbsp Soy sauce
- Provide 1 lime
Instructions to make Thai Salmon fishcakes with Asian dressed salad:
- 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.
- 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.
- Mix soy sauce and rice vinegar together and mix through the salad.
- Spray a large non-stick frying pan with oil. Heat to a medium heat.
- Using wet hands form evenly sized amounts of the salmon mixture into small patties.
- 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.
- Serve with salad and a wedge of Lime to squeeze over.
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