Thai fish cakes
For the fish cakes
- 600g/1lb 5oz salmon fillet, skin removed and cut into chunks
- 1 large free-range egg
- 2 tsp lemongrass paste
- 2 tbsp Thai red curry paste
- 1 tbsp fish sauce
- 4 kaffir lime leaves, finely shredded
- 100g/3½oz green beans, finely sliced
- 1-calorie sunflower oil spray
- sea salt and freshly ground black pepper
- 2 limes, cut in half, to serve
For the salad
- 2 carrots (about 200g/7oz), peeled and cut into thin ribbons
- 200g/7oz cucumber, peeled and cut into thin ribbons
- ½ red onion, thinly sliced
- 12 radishes, thinly sliced
- large handful of coriander, roughly chopped
- 60g/2¼oz mixed salad leaves
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- salt and freshly ground black pepper
Put the salmon into a food processor with the egg, lemongrass paste, curry paste, fish sauce and lime leaves. Season with salt and pepper and blend until the mixture comes together but still has some texture. Transfer to a bowl and fold in the sliced beans. Cover and leave in the fridge until needed.
To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl.
Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties. Spray a little oil into the pan and add four of the fish cakes, spacing them apart and flattening each one slightly. Cook for 2–3 minutes on each side or until cooked through. Set the cooked fish cakes aside on kitchen paper while you cook the remaining fish cakes.
Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates and add two fish cakes and a lime half to each plate. Serve straight away.
To freeze, place the uncooked patties on a tray lined with baking paper and freeze until firm, then pack into a zip-lock bag or container. Defrost fully in the fridge before cooking as per the recipe.