1 Break the salmon into smallish chunks and mix with 1 tsp Thai red curry paste and egg.
2 Add remaining ingredients and mix well - don't be afraid to get in there with your hands.
3 Shape into patties and place in the fridge for about 20 minutes.
4 Pan fry in a non stick pan with oil, about 4 minutes each side, or until a lovely golden colour. Drain on kitchen paper and serve with a sweet chilli sauce and salad.
A great way to use up extra salmon after cooking a whole fish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (79g)|
|Recipe Makes: 16|
|Calories from Fat: 86 (65%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 82.3mg||25 %|
|Sodium 423mg||15 %|
|Potassium 158.2mg||4 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.1g|
|Protein 8.9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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