Name: Thai Salmon Fishcakes
Ingredients: 400 g Fresh salmon; skinned, boned and; ; diced; 2 tb Fresh coriander leaves; chopped; 2 ts Thai red curry paste; 2 1/2 Cm fresh ginger skinned; finely sliced or; ; grated; 2 Garlic cloves; chopped; 1/2 ts Fresh lemon grass; shredded (or Kaffir; ; lime leaf,; ; shredded); 1 ts Salt; 75 g Fresh green beans; cross-cut finely; Oil for cooking fishcakes; Sweet chilli sauce; Fish soy; Sugar; Vinegar and water; 1/2 Cucumber; sliced or in long; ; shreds

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Thai	Food networ, Food4	4	servings

INGREDIENTS

400	g	Fresh salmon; skinned, boned and
		; diced
2	tb	Fresh coriander leaves; chopped
2	ts	Thai red curry paste
2 1/2		Cm fresh ginger skinned; finely sliced or
		; grated
2		Garlic cloves; chopped
1/2	ts	Fresh lemon grass; shredded (or Kaffir
		; lime leaf,
		; shredded)
1	ts	Salt
75	g	Fresh green beans; cross-cut finely
		Oil for cooking fishcakes
		Sweet chilli sauce
		Fish soy
		Sugar
		Vinegar and water
1/2		Cucumber; sliced or in long
		; shreds

INSTRUCTIONS

TO DIP
Combine the 8 fishcake ingredients in a food processor and whizz, in brief
bursts, to a rough paste (not a puree, use wetted hands to shape into 20-24
balls.
Flatten into 4cm patties. Heat a little oil in a non-stick pan. Sizzle fish
cakes for 1 minute each side until golden. Serve hot with dip and cucumber
pieces.
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