GLUTEN-FREE THAI SALMON CAKES
These easy-to-throw-together Thai Salmon Cakes are a tasty and healthy way to keep your Omega 3s up.
But we only use sustainably sourced fish such as salmon from New Zealand and, without wishing to offend, we will admit to avoiding the Tasmanian farmed variety. But do use a white fleshed fish if you prefer.
The fresh, spicy Thai flavours are sure to please, as is the Spicy Cucumber and Peanut Salad which is a firm favourite in our house.
Rosie
THAI SALMON CAKES WITH SPICY CUCUMBER AND PEANUT SALAD
Serves 6
750 gm sustainably sourced salmon fillets, or a white fleshed fish, skinned and boned
30 gm fresh ginger, finely grated
4 cloves garlic, crushed
3 red birds eye chillies, seeded and finely chopped
5 green onions, finely chopped
6 makrut leaves, cut into fine strips then chopped
150 ml coconut cream
3 tablespoons fish sauce
1 teaspoon ground cumin
1.5 teaspoons ground coriander
1.5 teaspoons brown sugar
4 tablespoons vegetable oil
Coriander leaves to serve, optional
Lime wedges to serve, optional
Chilli sauce to serve, optional
Steamed rice to serve
Spicy Cucumber and Peanut Salad to accompany, see below
Chop salmon fillets into half centimetre chunks.
Place salmon in a food processor along with the ginger, garlic, chillies, green onions, makrut leaves, coconut cream, fish sauce, cumin, coriander and sugar and process to a firm paste.
Shape into balls or quenelle shapes around 25gm each using damp hands or spoons. Arrange on a tray covered in a sheet of baking paper and refrigerate for 20 minutes.
Gently heat the oil in a large frying pan to medium. Fry the salmon cakes for two minutes, turn, flatten a little and cook for a further two minutes or until golden brown.
Drain on paper towel and serve warm garnished with coriander leaves and with lime wedges and chilli sauce if using. Serve with steamed rice and Spicy Cucumber and Peanut Salad or any Asian salad of choice.
SPICY CUCUMBER AND PEANUT SALAD
Dressing
2 coriander roots and stalks, finely chopped
3 garlic cloves, minced
2 teaspoons sambal oelek
1 teaspoon coarsely ground black pepper
30 gm sugar, plain or coconut
1 lime, zest and juice
1-2 makrut lime leaves, finely shredded
2 teaspoons fish sauce
1 tablespoon water
1 teaspoon peanut oil
In a large bowl whisk together the dressing ingredients until well combined. Set aside in the fridge until required.
Cucumber Salad
2 telegraph cucumbers
4 spring onions, thinly sliced
½ cup coriander leaves
1 tablespoon dill and/or mint, finely chopped
80 gm roasted and skinned peanuts, coarsely chopped
1 small chilli, sliced, optional
Peel the cucumbers or leave the skin on if preferred. Cut cucumbers in half lengthwise and deseed. Slice or cut into chunks and place in the bowl with the dressing. Add the spring onions, coriander and dill and/or mint. Toss with half the peanuts and the dressing. Garnish with remaining peanuts and chilli, if using.