Thai Salmon Fish cakes | Recipe Cart

Name: Thai Salmon Fish cakes | Recipe Cart
Total time: 20 min
Ingredients: 1 red chilli (roughly chopped); 1 lemongrass stalk (outer leaves removed and inner white stalk chopped roughly (or use 2 tsp lemongrass paste)); 2 tsp fish sauce; 1 tsp brown sugar; 1/2 tsp salt; 1/2 tsp cumin; 3 spring onions/scallions (roughly chopped); 2 cloves garlic (peeled); 2 cm piece ginger (peeled and roughly chopped); 2 salmon fillets (bones and skin removed); 1/2 packed cup (25g) fresh coriander/cilantro; 2 kaffir lime leaves (*See note); 3 tbsp vegetable oil (not as bad as it sounds - most of the oil will be left in the pan, as the fish cakes don't really absorb it); 5 tsp caster sugar; Juice of 1 lime; 1 tsp fish sauce; 1 red chilli (chopped finely); 2 medium carrots; 1 cucumber; 1 lime cut into wedges

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Thai salmon fish cakes with vegetable ribbons and fresh chilli dipping sauce. A delicious summer dinner. Ready in 20 minutes.

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Ingredients

1 red chilli (roughly chopped)
1 lemongrass stalk (outer leaves removed and inner white stalk chopped roughly (or use 2 tsp lemongrass paste))
2 tsp fish sauce
1 tsp brown sugar
1/2 tsp salt
1/2 tsp cumin
3 spring onions/scallions (roughly chopped)
2 cloves garlic (peeled)
2 cm piece ginger (peeled and roughly chopped)
2 salmon fillets (bones and skin removed)
1/2 packed cup (25g) fresh coriander/cilantro
2 kaffir lime leaves (*See note)
3 tbsp vegetable oil (not as bad as it sounds - most of the oil will be left in the pan, as the fish cakes don't really absorb it)
5 tsp caster sugar
Juice of 1 lime
1 tsp fish sauce
1 red chilli (chopped finely)
2 medium carrots
1 cucumber
1 lime cut into wedges