After bbqing a whole salmon on the weekend we had masses of fish left over. This was a great way of using up the leftovers - and we didn't feel we were having the same meal over and over again. We could probably have frozen some for later, but they were eaten too quickly for that to be an option
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.
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|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 %|
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Calories per serving: 133
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