recipes
Thai Style Salmon Cakes
Salmon cakes with the exotic flavours of Thailand added.
makes 8
15 min prep
if you liked this recipe, try...
ingredients
| 415g can Ally Pink Salmon, drained & flaked 2 teaspoons curry paste 1 tablespoon chopped fresh coriander ½ cup desiccated coconut 125g can Edgell Corn Kernels, drained 600g sweet potatoes, cooked & mashed ½ cup fresh breadcrumbs 1 tablespoon desiccated coconut, for coating 2 tablespoons oil for frying |
featured products
instructions
step 1
Add flaked Ally Pink Salmon, curry paste, coriander, coconut and drained Edgell Corn Kernels to mashed sweet potato, season with salt and pepper and mix until well combined. Refrigerate for 30 minutes.
step 2
Form mixture into 8 patties (approximately 1/3 cup for each pattie) and coat lightly in combined breadcrumbs and coconut. Heat oil in a shallow frying pan and cook salmon patties for 2-3 minutes each side or until golden brown.
recipe tip
Serve salmon cakes drizzled with sweet chilli sauce and garnished with spring onion curls and lime wedges.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 888kJ (212Cal) | 643kJ (154Cal) |
| Protein | 11.0g | 8.0g |
| Fat - Total | 11.0g | 8.0g |
| - Saturated | 4.3g | 3.1g |
| Carbohydrate | 16.1g | 11.7g |
| - Sugars | 5.3g | 3.9g |
| Dietary Fibre | 3.1g | 2.3g |
| Sodium | 292mg | 211mg |
| Potassium | 353mg | 256mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Thai Style Salmon Cakes
Thai Style Salmon Cakes
Salmon cakes with the exotic flavours of Thailand added.
ingredients
415g can Ally Pink Salmon, drained & flaked
2 teaspoons curry paste
1 tablespoon chopped fresh coriander
½ cup desiccated coconut
125g can Edgell Corn Kernels, drained
600g sweet potatoes, cooked & mashed
½ cup fresh breadcrumbs
1 tablespoon desiccated coconut, for coating
2 tablespoons oil for frying
instructions
step 1
Add flaked Ally Pink Salmon, curry paste, coriander, coconut and drained Edgell Corn Kernels to mashed sweet potato, season with salt and pepper and mix until well combined. Refrigerate for 30 minutes.
step 2
Form mixture into 8 patties (approximately 1/3 cup for each pattie) and coat lightly in combined breadcrumbs and coconut. Heat oil in a shallow frying pan and cook salmon patties for 2-3 minutes each side or until golden brown.
makes 8 15 min prep recipe tip
Serve salmon cakes drizzled with sweet chilli sauce and garnished with spring onion curls and lime wedges.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au