Thai Salmon fishcakes with Asian dressed salad
Thai Salmon fishcakes with Asian dressed salad

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, thai salmon fishcakes with asian dressed salad. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Thai Salmon fishcakes with Asian dressed salad is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Thai Salmon fishcakes with Asian dressed salad is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:
  1. Take 600 g filleted and skinless salmon, chopped into pieces
  2. Take 100 g fine green beans, finely sliced
  3. Take 1 egg
  4. Make ready 2 tbsp Thai red curry paste
  5. Take 2 tsp Lemongrass paste
  6. Get 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
  7. Take 1 tbsp Fish sauce
  8. Take 2 carrots
  9. Get 1/2 cucumber
  10. Prepare small bunch coriander, chopped
  11. Take 4 radishes, finely sliced
  12. Make ready 1/2 red onion cut into fine half-moon slices
  13. Prepare Bag mixed salad
  14. Get 1 tbsp Rice Wine vinegar
  15. Prepare 1 tbsp Soy sauce
  16. Get 1 lime
Instructions to make Thai Salmon fishcakes with Asian dressed salad:
  1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
  2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
  3. Mix soy sauce and rice vinegar together and mix through the salad.
  4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
  5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
  6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
  7. Serve with salad and a wedge of Lime to squeeze over.

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