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