groceries


 

thai salmon fishcakes

1 x 418g can of red salmon, drained – remove skin and bone if preferred.
1 large bunch fresh coriander
2 red chillis, deseeded and roughly chopped
4 – 5 tbsp fresh breadcrumbs
2 tbsp fish sauce
egg
Flour for dusting
Sunflower oil for frying
extra chilli and coriander leaves for garnish
salt and pepper

Put salmon, coriander, chilli, breadcrumbs and fish sauce into a food processor and pulse on and off until it is all well chopped, mixed, and quite firm. Add a few extra breadcrumbs if it looks too gloopy. Check the seasoning add salt and pepper if necessary.

Form the mixture into balls about the size of a large walnut, then just squash them slightly. Chill for 15 minutes.

Dust the fish cakes with a little flour. Then fry them in a little sunflower oil for 1 or 2 minutes on each side or until lightly browned and nice and hot. Unless you have a really massive frying pan, you’ll need to do them in batches. Keep them warm as you go...

Garnish of sprigs of coriander and chillis.

tagged with

posted by ramtops on 05 Apr 08 - 8153 views

ramtops

recipes from ramtops