Green Curry Salmon Cakes w Cucumber Apple Salad

 

Ingredients:

600g boneless salmon pieces or salmon mince

2 T green curry paste

1 lime, rind finely grated, thickly sliced

¾ C cooked basmati rice, cooled

1 spring onion, finely chopped

1 bunch fresh coriander, leaves picked

2 T rice wine vinegar

2 t caster sugar

2 T extra virgin olive oil

2 t coconut oil

1 large cucumber, peeled into ribbons

2 sticks celery, thinly sliced diagonally

1 Granny Smith apple, cut into matchsticks

 

Method:

1.      Place the salmon, paste, lime rind, rice, spring onion and 1/3 C coriander leaves in a food processor. Pulse 8-10 times until finely chopped and mixture just comes together (do not over process). Shape mixture into eight 1.5cm-thick patties. Place on a lined plate. Place in the fridge for 30 minutes to firm.

2.      Meanwhile, place the vinegar and sugar in a bowl. Whisk until the sugar has dissolved then whisk in the olive oil. Season well.

3.      Heat the coconut oil in a large non-stick frying pan over medium-high heat. Cook the salmon cakes, turning, for 3-4 minutes or until golden and just cooked through. Transfer to a plate lined with paper towel to drain.

4.      Add the cucumber, celery, apple and remaining coriander leaves to the dressing. Toss to combine. Serve the fish cakes with salad and lime slices.

 

Recipe adapted from taste.com.au

Serves 4.

 

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