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Green curry salmon cakes with cucumber and apple salad
Green curry salmon cakes with cucumber and apple salad
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Prep Time:
50 minutes
Cook Time:
10 minutes
Total Time:
60 minutes
Quick and delicious salmon cakes with refreshing cucumber and apple. Perfect make-ahead meal for busy days!
Ingredients:
  • 675g skinless salmon fillets, coarsely chopped
  • 56.00 gm gluten-free green curry paste
  • 1 lime, rind finely grated, thickly sliced
  • 130g (3/4 cup) cooked microwave basmati rice, cooled
  • 1 green shallot, finely chopped
  • 1 bunch fresh coriander, leaves picked
  • 40.00 ml rice wine vinegar
  • 10.00 gm caster sugar
  • 8.40 gm coconut oil
  • 3 Lebanese cucumber, peeled into ribbons
  • 2 sticks celery, thinly sliced diagonally
  • 1 Granny Smith apple, cut into matchsticks
Instructions:
  • Add the salmon, paste, lime rind, rice, shallot, and 1/3 cup coriander leaves to a food processor. Pulse 8-10 times until finely chopped and the mixture just comes together. Avoid overprocessing. Shape into eight 1.5cm-thick patties and place on a lined plate. Refrigerate for 30 minutes to firm up.
  • In a bowl, combine vinegar and sugar and whisk until sugar dissolves. Season generously.
  • 1. In a large non-stick frying pan over medium-high heat, heat the oil. Cook the salmon cakes for 3-4 minutes, turning occasionally, until they are golden brown and cooked through. Place on a paper towel-lined plate to drain excess oil.
  • Combine cucumber, celery, apple, and remaining coriander leaves with the vinegar mixture. Toss together. Serve fish cakes with salad and lime slices.

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