Thai Salmon fishcakes with Asian dressed salad.
You can cook Thai Salmon fishcakes with Asian dressed salad using 16 ingredients and 7 steps. Here is how you cook that.
Ingredients of Thai Salmon fishcakes with Asian dressed salad
- You need 600 g of filleted and skinless salmon, chopped into pieces.
- Prepare 100 g of fine green beans, finely sliced.
- You need 1 of egg.
- Prepare 2 tbsp of Thai red curry paste.
- Prepare 2 tsp of Lemongrass paste.
- It's 2 tsp of preserved Keffir Line leaves or 2 fresh leaves finely sliced.
- It's 1 tbsp of Fish sauce.
- Prepare 2 of carrots.
- It's 1/2 of cucumber.
- You need of small bunch coriander, chopped.
- Prepare 4 of radishes, finely sliced.
- You need 1/2 of red onion cut into fine half-moon slices.
- You need Bag of mixed salad.
- It's 1 tbsp of Rice Wine vinegar.
- You need 1 tbsp of Soy sauce.
- Prepare 1 of lime.
Thai Salmon fishcakes with Asian dressed salad instructions
- 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..
Easiest Way to Cook Tasty Thai Salmon fishcakes with Asian dressed salad
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