Thai Salmon Patties

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15 Ingredients

Number of servings

1/2tablespoons fish sauce
400grams skinless salmon fillets (coarsely chopped)
4 cm piece ginger (finely grated)
1 small brown onion (finely chopped)
2 spring onions (roughly chopped)
1 bunch broccolini (ends trimmed)
1 lime
2tablespoons extra virgin olive oil
450grams long grain microwave rice
baby spinach leaves (to serve)
sweet chilli sauce (to serve)
1 free range egg (lightly beaten)
3/4 cup panko breadcrumbs
3 garlic cloves (crushed)
1teaspoons caster sugar

Method

Step 1 of 3

Place spring onion, brown onion, garlic, ginger, fish sauce, sugar and juice of half a lime in a food processor. Process until a paste forms. Add egg, salmon and half the breadcrumbs. Pulse until chopped and combined (do not over process). Stir in remaining breadcrumbs.

Step 2 of 3

Heat half the oil in a large frying pan over medium-high heat. Working in batches, place one-third cupfuls of salmon mixture in pan. Using a spatula, flatten mixture in pan to form 2cm-thick round patties. Cook patties for 3 minutes on each side or until golden and cooked through. Repeat with remaining oil and salmon mixture to make 12 in total.

Step 3 of 3

Meanwhile, heat rice according to packet instructions. Cook broccolini in a saucepan of boiling salted water for 2 minutes or until tender. Drain. Serve patties with rice, broccolini, baby spinach, sauce and remaining lime half.