Thai Salmon fishcakes with Asian dressed salad

Steps Making Recipes Thai Salmon fishcakes with Asian dressed salad using 16 ingredients and 7 steps

Thai Salmon fishcakes with Asian dressed salad - Not just another Thai Beef Salad…. This is made with one little change to create a dressing from an award winning Thai restaurant, arguably one of the best in the world outside of Thailand! If you're feeling inspired, indulge in a Thai banquet at home with Chicken Satay Skewers , Thai Fish Cakes , and a Thai Red Curry or Green Curry ! Chop the coriander roughly, including the stalks You have to try these delicious Thai Fish Cakes with Vegetable Ribbons! For fast-food that's deliciously moreish and pretty nutritious too, these Thai fish cakes absolutely hit the spot.

Season with salt and pepper and blend until the mixture comes together but.

Remove the blade from the food processor and stir through the green beans and half the spring onions.

You can have Thai Salmon fishcakes with Asian dressed salad using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients cook Thai Salmon fishcakes with Asian dressed salad

1. You need 600 g filleted and skinless salmon, chopped into pieces.
2. You need 100 g fine green beans, finely sliced.
3. It's 1 egg.
4. Prepare 2 tbsp Thai red curry paste.
5. Prepare 2 tsp Lemongrass paste.
6. It's 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced.
7. Prepare 1 tbsp Fish sauce.
8. You need 2 carrots.
9. Prepare 1/2 cucumber.
10. Prepare small bunch coriander, chopped.
11. You need 4 radishes, finely sliced.
12. It's 1/2 red onion cut into fine half-moon slices.
13. Prepare Bag mixed salad.
14. Prepare 1 tbsp Rice Wine vinegar.
15. Prepare 1 tbsp Soy sauce.
16. You need 1 lime.

Thai Salmon fishcakes with Asian dressed salad step by step

1. 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..
2. 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..
3. Mix soy sauce and rice vinegar together and mix through the salad..
4. Spray a large non-stick frying pan with oil. Heat to a medium heat..
5. Using wet hands form evenly sized amounts of the salmon mixture into small patties..
6. 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..
7. Serve with salad and a wedge of Lime to squeeze over..

Thai Salmon fishcakes with Asian dressed salad - To coat the fish cakes, put the flour, egg and breadcrumbs in separate dishes, then roll the fishcakes first in the flour, then in the egg and lastly in the breadcrumbs. Place on a plate or baking tray ready to cook. The difference between my salmon fish cakes recipe and that of Jamie Oliver's is minor. Having inspired myself with his recipe which you can access here, you'll see that I've tweaked it. They love salmon salad, salmon sandwich, salmon pasta, etc. But when I prepare my recipe for fish cakes using canned salmon, I just have a team of fan around me all wanting to help. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Thank you and good luck