Step-by-Step Guide to Make Jamie Oliver Thai Salmon fishcakes with Asian dressed salad

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, thai salmon fishcakes with asian dressed salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Thai Salmon fishcakes with Asian dressed salad is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Thai Salmon fishcakes with Asian dressed salad is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have thai salmon fishcakes with asian dressed salad using 16 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Thai Salmon fishcakes with Asian dressed salad:

1. Prepare 600 g filleted and skinless salmon, chopped into pieces
2. Get 100 g fine green beans, finely sliced
3. Make ready 1 egg
4. Prepare 2 tbsp Thai red curry paste
5. Get 2 tsp Lemongrass paste
6. Make ready 2 tsp preserved Keffir Line leaves or 2 fresh leaves finely sliced
7. Take 1 tbsp Fish sauce
8. Make ready 2 carrots
9. Take 1/2 cucumber
10. Get small bunch coriander, chopped
11. Prepare 4 radishes, finely sliced
12. Make ready 1/2 red onion cut into fine half-moon slices
13. Make ready Bag mixed salad
14. Prepare 1 tbsp Rice Wine vinegar
15. Prepare 1 tbsp Soy sauce
16. Prepare 1 lime

Instructions to make Thai Salmon fishcakes with Asian dressed salad:

1. Pulse salmon, egg, lemongrass paste, Keffir lime leaves, red curry paste and fish stock in a food processor until combined but retaining some texture. Turn into a bowl and mix in the green beans. Chill, covered, until needed.
2. Slice the carrots and cucumber into fine ribbons using a speed peeler. Pop into a large bowl along with the sliced onion, chopped coriander, bag of mixed salad and sliced radishes.
3. Mix soy sauce and rice vinegar together and mix through the salad.
4. Spray a large non-stick frying pan with oil. Heat to a medium heat.
5. Using wet hands form evenly sized amounts of the salmon mixture into small patties.
6. Fry for a few minutes or until you can see the patties go opaque halfway up the sides and are lightly browned. Flip over and cook for a few minutes until browned both sides.
7. Serve with salad and a wedge of Lime to squeeze over.

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