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The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:
- Use 600 g filleted and skinless salmon, chopped into pieces
- Use 100 g fine green beans, finely sliced
- Provide 1 egg
- Use 2 tbsp Thai red curry paste
- Provide 2 tsp Lemongrass paste
- Get 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
- Prepare 1 tbsp Fish sauce
- Take 2 carrots
- Take 1/2 cucumber
- Prepare small bunch coriander, chopped
- Take 4 radishes, finely sliced
- Get 1/2 red onion cut into fine half-moon slices
- Provide Bag mixed salad
- Prepare 1 tbsp Rice Wine vinegar
- Provide 1 tbsp Soy sauce
- You need 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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