thai salmon fishcakes
rating: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.
