Spicy Thai Salmon Fishcakes

THAI_FISH_copy.jpgServes 10, prep time 45 minutes, cooking time 45 minutes

2 large baking potatoes

2 large salmon fillets
2  rolls

2 spring onions, chopped
A handful of chopped coriander
1 tbsp green Thai curry paste
2 free-range eggs
1 tsp dried dill

Wash and cube the potatoes, leaving the skin on, and boil them in salted water. In a frying pan, add some oil and shallow-fry the salmon fillets. Season, and turn to cook evenly. Once cooked remove from the heat and allow to cool. In a food processor, blitz the ciabatta rolls until they resemble fine breadcrumbs. Mash the potatoes in a large bowl, add the chopped onion, coriander and the Thai curry paste. Peel the off skin from the salmon fillets and gently fold into the potato, trying not to break up the fish. Divide the mix into 10 pieces. Roll each piece into a ball and then flatten into patties. When you’ve rolled all the mix, place the patties in the fridge to cool for 30 minutes. Break the eggs into a bowl and whisk, dip each patty into the egg, then into the breadcrumbs. Place on a baking tray and sprinkle with dried dill. Bake in the oven at 180 degrees for 45 minutes, turning halfway until crispy golden brown. Finally, serve with sweet chilli sauce and some homemade fries.

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