Thai-style fishcakes

Here the fishcakes are paired with a ribbon salad, but you could also make bigger ones to eat as a burger, served in a lettuce wrap

Ingredients

Instructions

1. Heat the grill to medium-high. Pulse the salmon and two-thirds of the prawns in a food processor until finely chopped but not paste-like. Roughly chop the remaining prawns by hand.
2. Tip the salmon mix and the chopped prawns into a bowl and add the onion, garlic, curry paste and coriander, along with a good pinch of salt, and mix together well.
3. Form the mixture into 4-6 smallish patties. Place these on a foil-lined baking sheet, brush with the oil and grill for about
   10 minutes, turning halfway, until golden and cooked through.
4. Meanwhile, shave the cucumber (discarding the seedy core) and carrot with a vegetable peeler to get thin ribbons. Whisk the lime juice, coriander and sweet chilli sauce together, then add the ribbons and toss in the dressing. Serve with the salmon patties and more sweet chilli sauce and lime wedges if you like.

Nutrition