Thai salmon cakes with carrot salad

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• Belkey

  05 April 2011

  Belkey rated and commented on this recipe

  

  Be warned, this recipe is starter size! I realised that it would not be enough for a main course, especially as my 2 salmon fillets only made 2 smallish fishcakes each so I served it with jasmine rice aswell. Would do again, but would perhaps add a bit more stuff to the fishcakes like lime zest & ginger.

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• Darren

  08 April 2011

  Darren commented on this recipe

  Bulked up the salmon to 480g which was plenty as a main meal for two. I would make again as they were tasty, but would add chilli. When cooked there is a strong fish smell.

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• eatwell

  09 April 2011

  eatwell commented on this recipe

  I liked this recipe as it suits me very well as I have food allergies ie tomatoes soya shell fish which I have to avoid,lots of recipes seem to contain tomatoes also soya why always tomatoes ( I used to be able to eat them,

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• Kuifke

  10 June 2011

  Kuifke rated this recipe

  

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• Philippa

  10 June 2011

  Philippa rated and commented on this recipe

  

  WOW. Super yum! I love it when you find a dish that's so super healthy and mega tatsy :-) I added ginger, salt and chilli to the fishcakes and they were delish'. I also added fennel to the salad to bulk it out. It was nice but maybe a little bit powerfull for the dish. Served with rice noodles and sweet chilli sauce. yum yum yum!

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• KellyC

  22 June 2011

  KellyC rated and commented on this recipe

  

  Absolutely delicious!!! Would recommend them as a great starter or main meal for 1. Not enough for 2 main meals.

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• JensR

  02 July 2011

  JensR rated and commented on this recipe

  

  Fish cakes were lovely. The salad has a nice fresh taste, but i server it over noodles to bulk it up a bit

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• AmberH

  20 July 2011

  AmberH rated and commented on this recipe

  

  Really tasty salad, goes very well with the fishcakes. We added ginger and garlic to the fish cakes, and - dare I say it - made them with tinned salmon because that's what we had in the cupboard. You need something to bulk this out, we had noodles tossed with sesame seeds and spring onions, delicious!

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• Raoai

  18 August 2011

  Raoai rated and commented on this recipe

  

  Lots of flavour and very tasty, I used rainbow trout, which worked just as well.

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• Samantha

  05 April 2012

  Samantha rated and commented on this recipe

  

  Really delicious and simple to make. I served it with rice noodles and added red pepper and bean sprouts to the salad to bulk it out a bit and drizzled with my homemade Thai dressing!

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• Sarahfh

  13 May 2012

  Sarahfh rated this recipe

  

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• itismeshell

  13 July 2012

  itismeshell commented on this recipe

  I loved this. So easy, Really tasty and low in fat :)

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• sw77

  05 August 2012

  sw77 rated and commented on this recipe

  

  Lovely base recipe. Didn't have any thai red curry paste so added half the chilli to the fish cakes and half to the salad. Also added some spring onion and ginger to the fish cakes before blending. Instead of sugar I added sweet chilli sauce to the salad and it also needed some lime juice and nam pla. Leave the salad to marinade for as long as possible for the flavours to mellow. A great starter for 2.

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• KiwiCook

  21 November 2012

  KiwiCook rated and commented on this recipe

  

  Perfect salmon fish cakes, zingy salad, great healthy dish for smaller portions

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• squeefy

  05 January 2013

  squeefy commented on this recipe

  Absolutely fabulous recipe! I added some breadcrumbs to the salmon cakes just to give it that little extra...'yum!'

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• squeefy

  07 January 2013

  squeefy rated this recipe

  

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• Den

  12 January 2013

  Den rated and commented on this recipe

  

  Absolutely delicious however I used about 550 of salmon as 300 too little. Loved the salad! We had ours with some wedges.

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• Jojo

  20 January 2013

  Jojo commented on this recipe

  Fish cakes were beautiful

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• Peregrine

  20 January 2013

  Peregrine rated this recipe

  

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• Simona G.

  04 February 2013

  Simona G. rated this recipe

  

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Ingredients

• 2 skinless salmon fillets , about 300g in total, cut into large chunks
• 2 tsp Thai red curry paste
• ½ small bunch coriander
• groundnut oil

FOR THE SALAD

• 1 tbsp rice wine vinegar
• 1 tsp golden caster sugar
• small chunk ginger , finely grated
• 2 large carrots , shredded
• 3 spring onions , shredded lengthways
• 1 red chilli , shredded lengthways
• handful coriander leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 2 skinless salmon fillets , about 300g in total, cut into large chunks
• 2 tsp Thai red curry paste
• ½ small bunch coriander
• groundnut oil

FOR THE SALAD

• 1 tbsp rice wine vinegar
• 1 tsp golden caster sugar
• small chunk ginger , finely grated
• 2 large carrots , shredded
• 3 spring onions , shredded lengthways
• 1 red chilli , shredded lengthways
• handful coriander leaves

PER SERVING

475 kcalories, protein 32g, carbohydrate 14.5g, fat 32.5 g, saturated fat 6.4g, fibre 3.6g, salt 0.68 g

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