Fragrant Thai curry fish cakes

Name: Fragrant Thai curry fish cakes
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 800g skinless, boneless salmon fillets, chopped; ¼ cup green curry paste; 2 makrut lime leaves, shredded; ¼ cup coriander leaves; 1¼ cups cooked brown rice; 1 egg; 150g green beans, thinly sliced; 1 eschalot (French shallot), finely chopped; 2 cups mixed lettuce leaves, to serve; lime wedges; Thai sweet chilli sauce, to serve

Jessica Brook

March 12, 2024

Fragrant Thai curry fish cakes. James Moffatt

easyTime:< 30 minsServes:4

An easy and delicious way to get a dose of heart-healthy omega-3, these Thai-inspired salmon patties are a simple answer to the weeknight “what’s for dinner?” dilemma.

Ingredients

800g skinless, boneless salmon fillets, chopped
¼ cup green curry paste
2 makrut lime leaves, shredded
¼ cup coriander leaves
1¼ cups cooked brown rice
1 egg
150g green beans, thinly sliced
1 eschalot (French shallot), finely chopped
2 cups mixed lettuce leaves, to serve
lime wedges
Thai sweet chilli sauce, to serve

Method

Step 1
Place the salmon, curry paste, lime leaves, coriander leaves and ¼ cup rice in the bowl of a food processor. Season well with salt and pepper and pulse until finely chopped.
Step 2
Add the remaining rice, egg, beans, and eschalot and pulse to just combine. Divide into 12 even portions and shape into patties between your palms.
Step 3
Preheat the oven grill to high. Place the fish cakes on a lightly greased baking tray. Cook for 4 minutes, turn and cook for a further 4 minutes, or until golden and just cooked through.
Step 4
Serve the fish cakes with salad leaves, lime wedges and sweet chilli sauce.