These tasty fishcakes can be cooked under a grill, in a pan or on the barbecue. Everything can be made in advance and then cooked at the last minute. Enjoy as a starter or with our Thai Noodle Salad. We teamed up with Alaska Seafood Marketing Institute (ASMI) to create this tasty recipe. ASMI celebrates wild, natural and sustainable seafood such as salmon and pollock.
500g boneless, skinless salmon fillets
4 x 5ml spoon Thai red curry paste
3cm size piece fresh root ginger
10g fresh coriander
10g fresh mint
150ml low-fat natural yogurt
Food processor or hand blender
Small mixing bowl
For the dip
- Wash the mint and chop with scissors in a plastic cup.
- Combine the mint with the yoghurt in a mixing bowl.
- Squeeze the juice from the lime and add to the mint and yoghurt.
For the fishcakes
- Wash the coriander and chop with scissors in a plastic cup.
- Peel the ginger using a teaspoon then grate it.
- Cut the salmon into small cubes.
- Place the salmon into a food processor with the Thai red curry paste, ginger and chopped coriander. Pulse until combined and not completely smooth.
- Divide the mixture into 8 even sized balls.
- Using slightly damp hands, shape each ball into a disk.
- Place the frying pan on a medium heat.
- Dry fry the fishcakes for 3-4 minutes or until golden brown then turn over using the fish slice and cook for a further 3-4 minutes. Serve on a plate with the minty yoghurt dip and enjoy.
Skills used include:
Chopping, mixing, squeezing, peeling and frying.
- Put the fishcakes into the pan in a clockwise order starting at 12 o’clock, that way you’ll know which ones to turn first.