Thai Salmon Fishcakes with Slaw - Wild Alaska Seafood

Ingredients

• For the Fishcakes:
• 2 cans salmon, drained
• 6 tbsp panko bread crumbs
• 1 egg
• 2 spring onions, finely chopped
• 1 tbsp soy sauce
• 1 tbsp red Thai curry paste
• Handful of fresh coriander, chopped
• For the Slaw:
• 1 carrot, finely sliced into strips
• 1 cucumber, finely sliced into strips
• ½ red cabbage, finely shredded
• 2 tbsp rice wine vinegar
• Extras (Optional):
• Sweet chilli dip for serving
• Extra fresh coriander for garnish