17 Minute Thai Salmon Fish Cakes Recipe

These Thai inspired salmon fish cakes will be your new go-to mid-week meal, rich in flavour and a great source of protein and omega-3.

The ingredient of 17 Minute Thai Salmon Fish Cakes Recipe

• 250g pkt microwave brown rice
• 600g skinless salmon fillets coarsely chopped
• 80g 1 3 cup thai red curry paste
• 2 green shallots finely chopped
• 1 lime rind finely grated quartered
• 1 tablespoon coconut oil
• 1 baby cos lettuce quartered
• 8 qukes baby cucumbers quartered
• 1 large carrot peeled peeled into ribbons
• bought thai dressing to serve
• green shallots shredded to serve

The Instruction of 17 minute thai salmon fish cakes recipe

• microwave the brown rice on high for 30u201045 seconds or until grains just separate place in a food processor with the salmon curry paste shallot and lime rind season pulse 10u201012 times or until finely chopped and mixture just comes together do not overprocess shape mixture into 8 rounded patties
• heat the oil in a large nonu2010stick frying pan over high heat cook the patties turning for 6 minutes or until just cooked through transfer to a plate lined with paper towel
• divide the lettuce quke and carrot among serving plates top with the extra shallot if using divide the salmon fish cakes and lime quarters among serving plates drizzle over the thai dressing to serve

Nutritions of 17 Minute Thai Salmon Fish Cakes Recipe

fatContent: 536 555 calories
saturatedFatContent: 28 5 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 29 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 37 grams protein
sodiumContent: n a

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