Spicy Salmon Cakes
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
251
Fat
16.9g
Saturated Fat
3.3g
Carbs
0.8g
Sugars
0g
Protein
22.1g
Fibre
0g
Sodium
0.2g
Ingredients
4 skinless salmon fillets, bones removed and cut into large chunks
4 tsp red curry paste
0 bunch of fresh coriander, roughly chopped
1 tbsp olive oil
Green salad
1 lime, cut into wedges
Boiled baby potatoes
Method

1         Add the salmon, curry paste and coriander into a blender or food processor. Blitz it for a few minutes until you have a roughly-chopped texture.

2         Using your hands (make sure to wash them first), form eight fishcakes. Place on a plate and put in the fridge to chill for 10 minutes.

3         Heat the oil in a non-stick frying pan. Cook the salmon cakes for 2-3 minutes per side until golden and cooked through. Serve with a green salad, lime wedges and some boiled baby potatoes.