Green curry salmon cakes with cucumber and apple salad

Recipes / Fish

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

  1. 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.
  2. Meanwhile, place the vinegar and sugar in a bowl. Whisk until the sugar has dissolved. Season well.
  3. 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.
  4. 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.