Thai Salmon Fish Cakes

Thai Salmon Fish Cakes

Big, exotic flavors in perfect, tiny packages...

• Omega-3
• Ready in 30 minutes
• Family favourite
• Dinner party


Makes over 20 fish cakes
Preparation time: 10 minutes
Cooking time: 20 minutes (you'll need to cook them in batches!)

Ingredients:

1 x 418g can of John West wild red salmon, drained
1 large bunch fresh coriander
2 red chilli's, deseeded and roughly chopped
4 - 5 tbsp fresh breadcrumbs
1 tbsp fish sauce
1egg
flour for dusting
sunflower oil for frying
extra chilli and coriander leaves for garnish
salt and pepper

Method:

1.Throw the salmon, coriander, chilli, breadcrumbs and fish sauce into a food processor and pulse on and off until it is all well chopped, mixed, and quite firm.
2.Add a few extra breadcrumbs if it looks too gloopy. Check the seasoning add salt and pepper if necessary.
3.Make the mixture into balls about the size of a large walnut, then just squash them slightly. Chill for 15 minutes.
4.To cook: dust the fish cakes with a little flour. Then fry them in a little sunflower oil for 1 or 2 minutes on each side or until lightly browned and nice and hot. Unless you have a really massive frying pan, you'll need to do them in batches. Keep them warm as you go...
5.Arrange on plates with a garnish of sprigs of coriander and chillis.


*might try on this one too. *