Name: Thai potato and salmon rösti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 (800g) medium potatoes, coarsely grated; 1 teaspoon sea salt; 1 tablespoon fish sauce; 1 tablespoon red curry paste; 1 tablespoon lime juice; 1 tablespoon plain flour; 415 gram can pink salmon, drained; 1 tablespoon fresh coriander, chopped coarsely; vegetable oil, for shallow-frying; lebanese cucumber, chopped, to garnish; fresh coriander leaves, to garnish; cucumber dipping sauce; 1 (130g) lebanese cucumber, seeded, sliced thinly; 1/2 cup (125ml) water; 1/2 cup (55g) white sugar; 1/4 cup (60ml) white wine vinegar; 1 teaspoon sambal oelek

Ingredients

4 (800g) medium potatoes, coarsely grated

1 teaspoon sea salt

1 tablespoon fish sauce

1 tablespoon red curry paste

1 tablespoon lime juice

1 tablespoon plain flour

415 gram can pink salmon, drained

1 tablespoon fresh coriander, chopped coarsely

vegetable oil, for shallow-frying

lebanese cucumber, chopped, to garnish

fresh coriander leaves, to garnish

cucumber dipping sauce

1 (130g) lebanese cucumber, seeded, sliced thinly

1/2 cup (125ml) water

1/2 cup (55g) white sugar

1/4 cup (60ml) white wine vinegar

1 teaspoon sambal oelek

Method

1.In a large bowl, place potatoes; stir in salt, squeeze out any excess moisture. Stir in sauce, paste, juice, flour, salmon and coriander. Shape mixture into 12 x 8cm-wide patties. Place on a tray, cover; refrigerate for 30 minutes.

2.Meanwhile, to make cucumber dipping sauce: combine all ingredients in a small bowl.

3.In a large frying pan, heat oil over medium heat; cook patties, in batches, for about 2-3 minutes, or until browned and heated through. Drain on paper towel.

4.Garnish rösti with cucumber and coriander. Serve with sauce.

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