THAI SALMON FISH CAKES

THAI SALMON FISH CAKES

A quick summer special this is a healthy treat that can be served up on a BBQ. A couple of cold brews and a salad, nothing better.

PREPARATION TIME
15 minutes
COOKING TIME
30 minutes

INGREDIENTS

for 4 servings
3 salmon steaks (or approx 600gm), skin removed
100ml cream
220gm tin water chestnuts, drained and roughly chopped
1 cup coriander leaves, chopped
3 tbsp bread crumbs
1 tsp fish sauce
½ tsp sesame oil
1 small red chilli (optional)
1 lime to serve
PREPARATION TIME
15 minutes
COOKING TIME
30 minutes

PREPARATION

1
Preheat oven to 180ºC
2
In a blender blitz together all ingredients except water chestnuts and half the coriander
3
The mixture should be malleable if not add more breadcrumbs to thicken
4
Add water chestnuts to mixture
5
Pat the mixture in to 4 cakes
6
In a hot pan with a splash of vegetable oil, fry the cakes until they are browned
7
Move to oven and cook for 15 minutes
8
Serve with rice, lime wedges and remaining fresh coriander