Ingredients
- 250 gram dried brown rice (microwave brown rice specified)
- 300 grams skinless salmon fillets (coarsely chopped)
- 80 grams Thai red curry paste (1/2 cup)
- 2 green shallots, finely chopped
- 1 lime, rind finely grated, and quartered
- 20 ml coconut oil (1 tablespoon)
- 1 baby cos lettuce, quartered
- 8 baby cucumbers, quartered (we call them qukes)
- 1 carrot, peeled (large carrot, peeled into ribbons)
- Thai dressing, to serve (store bought)
- Green shallots, shredded, to serve
How to Make
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Step 1: Microwave the brown rice on High for 30‐45 seconds or until grains just separate and then place in a food processor with the salmon, curry paste, shallot and lime rind and season with salt and pepper and pulse 10‐12 times or until finely chopped and mixture just comes together (do not over process.) and then shape mixture into 8 rounded patties.
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Step 2: Heat the oil in a large non‐stick frying pan over high heat and cook the patties, turning, for 6 minutes or until just cooked through. Transfer to a plate lined with paper towel.
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Step 3: Divide the lettuce, qukes and carrot among serving plates and top with the extra shallot, if using.
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Step 4: Divide the salmon fish cakes and lime quarters among serving plates and drizzle over the Thai dressing to serve.
We hope you enjoy this recipe!
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