Serves: 4
Salmon Fishcakes with Thai Jelly
Directions
Put the salmon into a food processor with the paste, ginger, soy sauce and chopped coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a non-stick frying pan, then fry the burgers for 4-5 mins on each side, until crisp and cooked through.
Meanwhile, heat the Thai Jelly over a low heat until melted, pour over the fishcakes or serve on the side as a dipping sauce.
Serve with rice.
Ingredients:
• 600g boneless, skinless salmon filets, cut into chunks
• 1 tbsp red curry paste
• thumb-size piece fresh root ginger, peeled and grated
• 1 tsp soy sauce
• ½ bunch coriander, leaves chopped
• vegetable oil
• ½ jar Tracklements Thai Jelly
Product Information:
