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.
Calories per serving: 133
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe