Green curry salmon cakes with cucumber and apple salad
- 09.03.2017
- 1 758
Salmon cakes with cucumber and apple are a fast and tasty way to end your working day. When you have a busy schedule you can make them in advance too, so your day is stress-free!
Recipe «Green curry salmon cakes with cucumber and apple salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 675g skinless salmon fillets, coarsely chopped, 2 tbsp gluten-free green curry paste, 1 lime, rind finely grated, thickly sliced, 130g cooked microwave basmati rice, cooled, 1 green shallot, finely chopped , 1 bunch fresh coriander, leaves picked, 2 tbsp rice wine vinegar, 2 tsp caster sugar , 2 tsp coconut oil, 3 Lebanese cucumber, peeled into ribbons, 2 sticks celery, thinly sliced diagonally, 1 Granny Smith apple, cut into matchsticks.
Ingredients:
- 675g skinless salmon fillets, coarsely chopped
- 2 tbsp gluten-free green curry paste
- 1 lime, rind finely grated, thickly sliced
- 130g cooked microwave basmati rice, cooled
- 1 green shallot, finely chopped
- 1 bunch fresh coriander, leaves picked
- 2 tbsp rice wine vinegar
- 2 tsp caster sugar
- 2 tsp coconut oil
- 3 Lebanese cucumber, peeled into ribbons
- 2 sticks celery, thinly sliced diagonally
- 1 Granny Smith apple, cut into matchsticks
Instructions
- Place the salmon, paste, lime rind, rice, shallot and 1/3 cup coriander leaves in a food processor. Pulse 8-10 times until finely chopped and mixture just comes together (do not over process). Shape mixture into eight 1.5cm-thick patties. Place on a lined plate. Place in the fridge for 30 minutes to firm.
- Meanwhile, place the vinegar and sugar in a bowl. Whisk until the sugar has dissolved. Season well.
- Heat the oil in a large non-stick frying pan over medium-high heat. Cook the salmon cakes, turning, for 3-4 minutes or until golden and just cooked through. Transfer to a plate lined with paper towel to drain.
- Add the cucumber, celery, apple and remaining coriander leaves to the vinegar mixture. Toss to combine. Serve the fish cakes with salad and lime slices.