Simple Way to Prepare Quick Thai Salmon fishcakes with Asian dressed salad

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, thai salmon fishcakes with asian dressed salad. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Thai Salmon fishcakes with Asian dressed salad is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Thai Salmon fishcakes with Asian dressed salad is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:

1. Take 600 g filleted and skinless salmon, chopped into pieces
2. Prepare 100 g fine green beans, finely sliced
3. Get 1 egg
4. Take 2 tbsp Thai red curry paste
5. Prepare 2 tsp Lemongrass paste
6. Make ready 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
7. Take 1 tbsp Fish sauce
8. Make ready 2 carrots
9. Take 1/2 cucumber
10. Take small bunch coriander, chopped
11. Prepare 4 radishes, finely sliced
12. Take 1/2 red onion cut into fine half-moon slices
13. Take Bag mixed salad
14. Get 1 tbsp Rice Wine vinegar
15. Get 1 tbsp Soy sauce
16. Make ready 1 lime

Instructions to make Thai Salmon fishcakes with Asian dressed salad:

1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
3. Mix soy sauce and rice vinegar together and mix through the salad.
4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
7. Serve with salad and a wedge of Lime to squeeze over.

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