Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 10 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
10
- 415grams can pink salmon, drained, skin and bones removed and discarded, flaked
- 1/4 cup Thai red curry paste
- 1 Woolworths free range egg
- 1 bunch coriander, leaves picked, plus extra to serve
- 1 bunch spring onions, thinly sliced, plus extra to serve
- 1/3 cup corn flour
- olive oil, shallow frying
Nutrition per serving
492kJ / 118Cal
492 Kilojoules or 118 Calories
6% of daily energy intake*
Protein
10.0grams
Fat
5.5grams
Carbs
6.7grams
Sugars
3.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Using curry paste and canned pink salmon, this nutritionally approved Thai fish cake recipe is sure to impress. Serve as a side with your favourite Thai dishes.
Method
Step 1 of 3
Place salmon, paste, egg, coriander and onion in a food processor and process until a coarse paste forms. Add cornflour and process until well combined. Season with pepper.
Step 2 of 3
Pour oil into a large, deep frying pan so it just covers the base. Heat over medium-high heat. Working in batches, spoon heaped tablespoonfuls salmon mixture into oil and cook for 3 minutes on each side or until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining fish mixture to make a total of 10 fish cakes, adding more oil, if needed.
Step 3 of 3
Scatter extra onion and coriander over fish cakes and serve 4 fish cakes with Healthier satay chicken.
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