Recipe: Perfect Thai Salmon fishcakes with Asian dressed salad

Thai Salmon fishcakes with Asian dressed salad. Great recipe for Thai Salmon fishcakes with Asian dressed salad. #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. Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but. LINE a baking tray with baking paper.

For the dressing, place the chilli, garlic and a pinch of salt in mortar. Use a pestle to pound to a rough paste. In a small bowl combine the chilli garlic paste, fish sauce, lime juice and palm sugar. You can have Thai Salmon fishcakes with Asian dressed salad using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Thai Salmon fishcakes with Asian dressed salad

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

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried. Asian-style fishcakes usually contain fish with salt, water, flour and egg. Fish cakes can be made by the combination of fish paste and surimi. The combined product is then shaped and left to cool.

Thai Salmon fishcakes with Asian dressed salad step by step

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..

The cold, cooked cakes would also make a fab lunch with salad and you could also pop. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Coat each fish cake with the sesame seeds. Fresh salmon (make sure to pat the salmon dry with a paper towel if you are using thawed frozen salmon); Green onions, garlic and ginger: Are what give these patties all of their flavor. Eggs, mayonnaise and panko breadcrumbs: Act as the binder for these thai salmon cakes.