Zingy Salmon Fishcakes

These fishcakes take their zing from Thai curry paste, paired with fresh salmon fillets. Serve plain or with sweet chilli sauce for dipping.

Serves 2

• Prep Time:20 minutes

• Cook:10 minutes

Ingredients

2 salmon fillets

1 1/2 tbsp Thai red curry paste

1-inch piece of fresh ginger, grated

1 tsp soy sauce

1 small bunch of coriander, chopped

1 tsp vegetable oil

Method

Roughly chop the salmon into cubes, removing the skin which can be discarded or better still, cooked until crispy as a separate item.

Throw the chopped salmon, curry paste, ginger, soy and coriander into a food processer or if necessary, a blender, and pulse. You may need to shift the ingredients round a few times if using a blender.

Once roughly mixed, shape the mix into 4-6 patties.

Heat the oil in a frying pan over medium heat. Add the fishcakes to the pan and cook for fry around 5 minutes on each side.

The patties should be crisp and golden on the outside and cooked through.

Serve with side salads of your choice.

Note: For a quick and easy side salad, spiralise a carrot and half a cucumber and make a vinaigrette from 1 tbsp white wine vinegar and 1/2 tsp of caster sugar.