Thai Style Salmon Fishcakes
These light and healthy salmon fishcakes make lovely little canapés with seedy sweet chilli sauce to dip, or they are good with dressed salad leaves as a starter or light lunch. They are delicate little things and it is important to rest them in the fridge for at least an hour before lightly frying on both sides. For a good flavour please use a quality Red Thai Curry Paste.
260g (2) boneless, skinless salmon fillets, cut into chunks
2 good tsps. Thai red curry paste
2 cm fat piece of root ginger, grated
1 small tsp. soy sauce
Handful fresh coriander, leaves and stalks, roughly chopped (or flat leaf parsley)
Minimum oil for frying
Put everything into a food processor and pulse. Be careful, this will take seconds; you want to retain some texture in the salmon rather than create a mush.
Using hands, shape the sticky mixture into cakes. Rest in the fridge for at least an hour
Add just a drop of sunflower oil to a frying pan, warm the pan and wipe around with kitchen paper Fry each fish cake approximately 2 minutes each side, depending upon the size of the cakes.
Serve with seedy sweet chilli dipping sauce
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