Thai Salmon Fishcakes with Slaw

Ingredients

For the Fishcakes:
2 cans salmon, drained
6 tbsp panko bread crumbs
1 egg
2 spring onions, finely
chopped
1 tbsp soy sauce
1 tbsp red Thai curry paste
Handful of fresh coriander,
chopped

For the Slaw:
1 carrot, finely sliced into
strips
1 cucumber, finely sliced into
strips
½ red cabbage, finely
shredded
2 tbsp rice wine vinegar

Extras (Optional):
Sweet chilli dip for serving
Extra fresh coriander for
garnish

Method

1. In a bowl, mix together the salmon, panko
bread crumbs, egg, spring onions, soy sauce,
Thai curry paste, and coriander until well
combined. Shape the mixture into small
patties, around 2tbsp per patty.
2. Heat a little oil in a pan over medium heat. 2.
3. Cook the fishcakes for 4-5 minutes on each
side, until golden brown and cooked through.
4. In a separate bowl, toss together the carrot,
cucumber, red cabbage, and rice wine
vinegar.
5. Plate the fishcakes alongside the slaw.
Garnish with extra coriander and serve with
sweet chilli dip if desired