 Preparation Time |
5mins
|
 Cooking Time |
10mins
|
 Level |
Easy
|
 Serves |
4
|
4 Salmon fillets, skinned, deboned and cut into large chunks
3 tsp Red curry paste
Fresh coriander, roughly chopped
1 tbsp Olive oil
Boiled baby potatoes (optional)
Lime wedges (optional)
Add the salmon, curry paste and coriander into a blender or food processor.
Blitz it for a few minutes til you have a roughly chopped texture.
Using your hands, form eight fishcakes. Place on a plate and put in the fridge to chill for 10 mins.
Heat the oil in a non stick frying pan.
Cook the salmon cakes for 2-3 mins per side until golden and cooked through.
Serve with optional green salad, lime wedges and some boiled baby potatoes.
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