Fresh herbs, lime and salmon are combined to make fish cakes that are crisp on the outside and tender in the middle. Colourful and full of flavour, they work beautifully with salad, noodles or rice for a lighter meal that's easy to enjoy. This recipe contains naturally occurring sugars from the vegetables.
Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.
8
servings
Fish cakes
500gsalmon, skin removed, chopped
3tbspThai red curry paste
1tbspfresh coriander leaves, finely chopped
1tbspfish sauce
1tbspreduced salt light soy sauce
1tbsplime juice
1egg
40gcornflour
2tbspvegetable (rapeseed or sunflower) oil
To serve
1lime, cut into wedges
90gsweet chilli sauce
Method
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Place the salmon, Thai red curry paste, coriander, fish sauce, soy sauce, lime juice and egg in a food processor and pulse until finely minced and forming a paste. Transfer to a bowl and stir through the cornflour.
Shape the mixture into 1 cm thick patties using about 1 tablespoon of mixture for each.
if you have time, chill the patties for 20 minutes.
Heat the oil in a large non-stick pan over a medium-high heat. Add the patties and cook for 2 minutes until golden brown, then turn and cook for a further 2 minutes. Transfer to a plate lined with kitchen paper. Repeat with the remaining mixture.
Serve with lime wedges and sweet chilli sauce for dipping.
SMART notes & tips
Don't have salmon? Trout works beautifully here too.
Got some coriander to use up? Sprinkle a little extra over before serving.
Nutrition per serving
Nutrient
Amount
% RI
Energy
878 kJ / 210 kcal
11%
Total Fat
12.0 g
17%
Saturated Fat
2.0 g
10%
Sugars
6.5 g
7%
Fibre
0.5 g
2%
Protein
14.0 g
28%
Salt
1.1 g
18%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
Place the salmon, Thai red curry paste, coriander, fish sauce, soy sauce, lime juice and egg in a food processor and pulse until finely minced and forming a paste. Transfer to a bowl and stir through the cornflour.
2
Shape the mixture into 1 cm thick patties using about 1 tablespoon of mixture for each.
if you have time, chill the patties for 20 minutes.
2tbspvegetable (rapeseed or sunflower) oil
3
Heat the oil in a large non-stick pan over a medium-high heat. Add the patties and cook for 2 minutes until golden brown, then turn and cook for a further 2 minutes. Transfer to a plate lined with kitchen paper. Repeat with the remaining mixture.
1lime, cut into wedges
90gsweet chilli sauce
4
Serve with lime wedges and sweet chilli sauce for dipping.
