These tasty fish cakes are simple to make & get their flavour from fragrant Thai green curry paste. You could use tinned tuna or leftover fish if you prefer.
steamed rice, broccolini, sweet chilli sauce, to serve
Method
Thai salmon cakes
1
In a large bowl, combine cold potato, salmon, curry paste, 1 tablespoon flour, peas, green onions, coriander and chilli. Season to taste. Mix well.
2
Shape mixture into 8 even-sized, flattened patties. Arrange on a tray and chill 15 minutes,
3
Dust patties in remaining flour, shaking off excess. Heat oil in a large frying pan on high. Cook patties in 2 batches, 4-5 minutes each side until hot and golden-brown. Drain on paper towel.
4
Serve patties with steamed rice, broccolini and a drizzle of sweet chilli sauce.