Recipe: Thai Salmon Fishcakes

My boss at work gave me this recipe – she’s low-carbing too, but can’t do Dukan cause she’s diabetic – we’re having a great time exchanging experiences and recipes!  I am so addicted to these things, it’s not funny.

Thai salmon fishcakes
Serves one hungry person or two as a starter
Suitable for PP and PV days
180g supermarket cooked salmon with skin removed (tescos do a pre-cooked sweet chilli one that totally works)
1 red chilli, sliced (optional – I use a small teaspoon of pre-chopped chilli)
3 spring onions, chopped
Handful fresh coriander, chopped
1 egg
2 teaspoons finely chopped lemongrass
Salt and pepper
Squeeze of lime
Olive oil

  1. Put everything but salmon in the blender until finely chopped
  2. add salmon, salt and pepper to taste, and blend again until similar to mince (it will be quite sloppy)
  3. spray some oil in hot frying pan
  4. Spoon tablespoons of the mixture into pan.  If it starts to spit, turn the heat down
  5. Let one side really seal before trying to turn over (like an omelette)
  6. When firm and golden brown, they are ready
  7. serve with squeeze of lime, & black pepper

One response to this post.

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