Name: Thai salmon cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram potato, peeled, cooked, mashed; 415 gram can pink salmon, drained, flaked; 2 tablespoon thai green curry paste; 1/2 cup plain flour; 1/2 cup frozen peas, thawed; 1/4 cup green onions, chopped; 1/4 cup coriander, chopped; 1 red chilli, sliced; 1/4 cup vegetable oil; steamed rice, broccolini, sweet chilli sauce, to serve

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.

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Ingredients

500 gram potato, peeled, cooked, mashed

415 gram can pink salmon, drained, flaked

2 tablespoon thai green curry paste

1/2 cup plain flour

1/2 cup frozen peas, thawed

1/4 cup green onions, chopped

1/4 cup coriander, chopped

1 red chilli, sliced

1/4 cup vegetable oil

steamed rice, broccolini, sweet chilli sauce, to serve

Method

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.

Women's Weekly Food

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