Thai salmon cakes | Women's Weekly Food
These tasty fish cakes are simple to make & get their flavour from fragrant Thai green curry paste. You could use tuna or leftover fish if you prefer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 500 grams potato, peeled, cooked, mashed
- 415 grams can pink salmon, drained, flaked
- 2 tablespoons thai green curry paste
- 1/2 cup plain flour
- 1/2 cup frozen peas, thawed
- 1/4 cup green onions, chopped
- 1/4 cup coriander, chopped
- 1 red chilli, sliced
- 1/4 cup vegetable oil
- steamed rice, broccolini, sweet chilli sauce, to serve
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