Thai Salmon fishcakes with Asian dressed salad
Thai Salmon fishcakes with Asian dressed salad

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thai salmon fishcakes with asian dressed salad. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai Salmon fishcakes with Asian dressed salad is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Thai Salmon fishcakes with Asian dressed salad is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:
  1. Get 600 g filleted and skinless salmon, chopped into pieces
  2. Make ready 100 g fine green beans, finely sliced
  3. Take 1 egg
  4. Get 2 tbsp Thai red curry paste
  5. Take 2 tsp Lemongrass paste
  6. Prepare 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
  7. Take 1 tbsp Fish sauce
  8. Get 2 carrots
  9. Make ready 1/2 cucumber
  10. Make ready small bunch coriander, chopped
  11. Prepare 4 radishes, finely sliced
  12. Take 1/2 red onion cut into fine half-moon slices
  13. Get Bag mixed salad
  14. Get 1 tbsp Rice Wine vinegar
  15. Prepare 1 tbsp Soy sauce
  16. Prepare 1 lime
Steps to make Thai Salmon fishcakes with Asian dressed salad:
  1. 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.
  2. 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.
  3. Mix soy sauce and rice vinegar together and mix through the salad.
  4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
  5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
  6. 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.
  7. Serve with salad and a wedge of Lime to squeeze over.

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