Fish Cakes - Thai Salmon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 (200 g) cans pink salmon, drained
• 2 eggs, beaten
• 2 teaspoons chilies, seeds removed, chopped
• 4 tablespoons coriander, chopped
• 4 tablespoons fine shredded coconut
• 1 teaspoon five-spice powder
• 2 kaffir lime leaves, sliced thinly (optional)
• 2 teaspoons fish sauce
• 4 spring onions, chopped
• 2 tablespoons canola oil, for frying

Recipe

• 1 remove any large bones from salmon.
• 2 process all ingredients (apart from oil) in food processor until smooth.
• 3 refrigerate the fish mixture for 15 minutes for easier handling.
• 4 form the mixture into small cakes.
• 5 heat oil in a non-stick frypan over a medium heat. fry cakes approximately 2 to 3 minutes on each side or until golden brown.
• 6 notes: cakes can be dusted with cornflour before cooking. serve with a squeeze of lemon juice.
• 7 if you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.