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THAI SALMON FISHCAKES
Thai salmon fishcakes. These easy Thai fishcakes are full of intense flavours and healthy omega-3 fatty acids – so good for your heart!
Skill level: Easy
Prep time: 10 minutes
Cooking time: 4-5 minutes each
Recipe courtesy Loch Duart Salmon
Ingredients
11b salmon fillet
Red curry paste
Bunch of coriander
Fish sauce
Soy sauce
Juice of 1 lime + 1 lime cut into wedges
1 egg
1 tbsp of cornflour
Olive oil to cook
Salt and pepper
Chili sauce for dipping
Method
Place the fish, red curry paste, coriander leaves, fish sauce, soy sauce, lime juice and egg in a food processor. Pulse until the fish is minced and it looks like a paste.
Transfer to a bowl and stir through the cornflour. THAI SALMON FISHCAKES
Measure 1 tbsp. of the mixture into 1 cm thick patties. Heat enough oil in a large non-stick pan over medium-high heat to cover the base.
Place the patties into the oil, cook for 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to a paper towel-lined plate.
Repeat with the remaining mixture.
Serve with lime wedges and reduced-sugar sweet chilli sauce for dipping.
According to Heart UK, Omega 3 fats are a group of fats we need to stay healthy. They’re especially good for heart health, and eating them could help to prevent heart attacks and strokes.
Omega 3 fats are a type of unsaturated fat – the type of fat that’s good for your cholesterol levels. The other main type of fat is saturated fats, which raise your cholesterol levels. For a heart-healthy diet, it’s good to swap saturated fats for unsaturated fats.
