Thai Spiced Salmon Fishcakes (includes Thermomix method)

Simple and tasty these make a great dinner dish or something a bit different to have on the barbecue.

They're delicious served with some crunchy Asian-style slaw, whether with rice, cauliflower rice or in a bun and maybe topped with a drizzle of sweet chilli sauce, if you like!

Pop your cubed salmon into the freezer for half an hour first, to make for easy mincing/chopping in a food processor, and make the texture as smooth or chunky as you like - a slightly chunky texture will give you deliciously moist and tender fishcakes.

Makes five fishcakes, from 199 calories each.

You can use ready-made Thai curry paste (I recommend 'Thai Taste' brand if you do, which is widely available) and use your favourite ready-made sweet chilli sauce too, if you like - or you can make your own (I have recipes, of course - my sweet chilli sauce recipe is here, and my Thai red curry paste recipe is here). You can freeze the fishcakes raw.

[Calories in square brackets]

Ingredients

• 460g skinless, boneless salmon fillets (usually four will give you this weight) [906]
• Handful coriander leaves (around 15g) [3]
• 3 spring onions [9]
• 1 inch ginger [3]
• 50g Thai red curry paste (or to taste - use up to 80g if using my Thai red curry paste recipe) [Thai taste: 68]
• 1 lime [6]
• 1 tsp fish sauce (nam pla) [2]
• Oil for cooking if pan-frying [41 calories per tsp, add to calorie count]

Equipment needed
A food processor to chop / mince the salmon (or you could do by hand or with a mincing machine)

Serving suggestions

• Asian-style slaw
• Lime wedges
• Freshly chopped coriander
• Sweet chilli sauce [Blue Dragon: 68 calories for 2 tbsp, 1/5 serving of my recipe 48 calories]
• Rice, noodles, cauliflower rice or courgette/zucchini noodles

Method
[Thermomix tips in italics]

1. Cut the salmon fillets into 2-3cm cubes, ensuring there are no bones, and place in the freezer to firm up a little while you prepare the other ingredients (for around 30 minutes).

2. Finely chop the coriander, spring onions and grate the ginger. [Thermomix: Cut peeled ginger into coins, and spring onions into 1 inch lengths. Drop coriander, ginger and spring onion onto running blades / Speed 8]

3. Place the chilled salmon cubes, the grated zest of the lime (reserving the lime to serve) and all the other ingredients into the food processor and pulse until the salmon is chopped / minced to your liking, preferably leaving it a little chunky [Thermomix: pulse on turbo for 1 second, three times, scraping down each time]. Shape into five patties / burgers (they will be around 110g each).

4. Grill under a medium heat, or pan-fry for 3-5 minutes until cooked through and golden on the outside. Serve with a wedge of lime, my Asian slaw, and a drizzle of sweet chilli sauce, if desired. [Thermomix: Add 1200g cold water to the jug, weigh 260g rice into internal simmering basket if desired to serve four and wash rice 30 seconds / Speed 5. Put salmon patties on scrunched up damp greaseproof baking paper on the Varoma top tray, and cook rice and salmon cakes 20 minutes / Varoma temperature / Speed 2. Quickly brown upper side of salmon cakes in a hot pan just before serving for a few seconds.]