Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, thai salmon fishcakes with asian dressed salad. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Marion's Kitchen Thai-style Salmon Fishcakes INGREDIENT Thai-style Salmon Fishcakes European Print This. Add the white pepper, kaffir lime leaves, egg, fish sauce, cornflour and sugar. Use your hands to 'slap' the mixture against the side of the bowl. Serve the Thai salmon fish cakes with the vegetable ribbons and a drizzle of the chilli dip.
Thai Salmon fishcakes with Asian dressed salad is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Thai Salmon fishcakes with Asian dressed salad is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:
- Make ready filleted and skinless salmon, chopped into pieces
- Prepare fine green beans, finely sliced
- Take egg
- Get Thai red curry paste
- Get Lemongrass paste
- Take preserved Keffir Line leaves or 2 fresh leaves finely sliced
- Get Fish sauce
- Make ready carrots
- Prepare cucumber
- Get small bunch coriander, chopped
- Prepare radishes, finely sliced
- Make ready red onion cut into fine half-moon slices
- Get mixed salad
- Get Rice Wine vinegar
- Get Soy sauce
- Prepare lime
This salmon fish cakes recipe is a great staple to have for nights when you want a quick but flavour-packed dinner. Ginger and lemongrass make this pop. Thai salmon fish cakes with vegetable ribbons and fresh chilli dipping sauce. Try our Thai fishcakes recipe for a dinner party starter to make ahead.
Steps 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.
Thai salmon fish cakes with vegetable ribbons and fresh chilli dipping sauce. Try our Thai fishcakes recipe for a dinner party starter to make ahead. Cucumber pickle adds a Southeast Asian touch to the fishcakes. A mighty Salmon Salad that's as good for you as it is delicious! Such an amazing combo of ingredients - and the dressing is everything!
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