An easy and delicious way to get a dose of heart-healthy omega-3,these Thai-inspired salmon patties are a simple answer to the weeknight “what’s for dinner?” dilemma.
800g skinless,boneless salmon fillets,chopped
¼ cup green curry paste
2 makrut lime leaves,shredded
¼ cup coriander leaves
1¼ cups cooked brown rice
1 egg
150g green beans,thinly sliced
1 eschalot (French shallot),finely chopped
2 cups mixed lettuce leaves,to serve
lime wedges
Thai sweet chilli sauce,to serve
Place the salmon,curry paste,lime leaves,coriander leaves and ¼ cup rice in the bowl of a food processor. Season well with salt and pepper and pulse until finely chopped.
Add the remaining rice,egg,beans,and eschalot and pulse to just combine. Divide into 12 even portions and shape into patties between your palms.
Preheat the oven grill to high. Place the fish cakes on a lightly greased baking tray. Cook for 4 minutes,turn and cook for a further 4 minutes,or until golden and just cooked through.
Serve the fish cakes with salad leaves,lime wedges and sweet chilli sauce.
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