Thai Salmon fishcakes with Asian dressed salad

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Thai Salmon fishcakes with Asian dressed salad. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Thai Salmon fishcakes with Asian dressed salad is 4 - 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Thai Salmon fishcakes with Asian dressed salad using 16 ingredients and 7 steps. Here is how you can achieve that.

#eatthaivisitthai
I love the freshness and flavour profiles of Thai cuisine and was inspired by Tim Kerridge’s new healthy foodie TV show to try this healthy but very filling and tasty supper. The cold, cooked cakes would also make a fab lunch with salad and you could also pop the cakes into a brioche bun for a Thai style burger if you weren’t “beige carb free”. Enjoy 😊👩‍🍳

Ingredients and spices that need to be Take to make Thai Salmon fishcakes with Asian dressed salad:

1. 600 g filleted and skinless salmon, chopped into pieces
2. 100 g fine green beans, finely sliced
3. 1 egg
4. 2 tbsp Thai red curry paste
5. 2 tsp Lemongrass paste
6. 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
7. 1 tbsp Fish sauce
8. 2 carrots
9. 1/2 cucumber
10. small bunch coriander, chopped
11. 4 radishes, finely sliced
12. 1/2 red onion cut into fine half-moon slices
13. Bag mixed salad
14. 1 tbsp Rice Wine vinegar
15. 1 tbsp Soy sauce
16. 1 lime

Instructions to make 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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