Thai Salmon cakes with Cucumber and Basil Chilli Mayo

Fish cakes which can be done using salmon or Kahawai

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Name: Thai Salmon cakes with Cucumber and Basil Chilli Mayo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 450 G Salmon Boned and cut into cubes; 1/4 Tsp Ground cumin; 1/2 Tsp Ground chilli powder; 1/4 Tsp Ground Coriander; 1/2 Tsp Brown sugar; 2-3 Leaves Kaffir lime leaves Remove stem chop finely; 1.5 Cm Ginger Chopped; 1 Clove Garlic Chopped; 3 Tbsp Coconut cream; 2 Tbsp Fish sauce; 1 Red chilli Chopped; 3 Spring onions Chopped; 1.5 Cups Panko crumbs; 1/4 Cup Oil Canola, soy, rice bran etc

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INGREDIENTS

450 G Salmon ; Boned and cut into cubes
1/4 Tsp Ground cumin
1/2 Tsp Ground chilli powder
1/4 Tsp Ground Coriander
1/2 Tsp Brown sugar
2-3 Leaves Kaffir lime leaves ; Remove stem chop finely
1.5 Cm Ginger ; Chopped
1 Clove Garlic ; Chopped
3 Tbsp Coconut cream
2 Tbsp Fish sauce
1 Red chilli ; Chopped
3 Spring onions ; Chopped
1.5 Cups Panko crumbs
1/4 Cup Oil ; Canola, soy, rice bran etc

INSTRUCTIONS

Place all ingredients except panko and oil into food processor and pulse to combine to a thick paste.

Roll heaped teaspoons into balls. Place panko crumbs on a plate and roll the balls in crumb to coat well. Lightly flatten each ball to form a mini patty shape.

Heat 1-2 tbsp of oil in a large frypan on medium heat and cook in batches for 1-2 mins each side until golden brown.

To make Mayo, mix together 1/3 cup Japanese Mayo, 2 tbsp sweet chilli sauce and 20 chopped basil leaves.

Top each cake with a slice of cucumber and dollap of Mayo. Sprinkle over red chilli and serve with lime wedges

NOTES

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Thai Salmon cakes with Cucumber and Basil Chilli Mayo

450 G Salmon Boned and cut into cubes
1/4 Tsp Ground cumin
1/2 Tsp Ground chilli powder
1/4 Tsp Ground Coriander
1/2 Tsp Brown sugar
2-3 Leaves Kaffir lime leaves Remove stem chop finely
1.5 Cm Ginger Chopped
1 Clove Garlic Chopped
3 Tbsp Coconut cream
2 Tbsp Fish sauce
1 Red chilli Chopped
3 Spring onions Chopped
1.5 Cups Panko crumbs
1/4 Cup Oil Canola, soy, rice bran etc

Place all ingredients except panko and oil into food processor and pulse to combine to a thick paste.

Roll heaped teaspoons into balls. Place panko crumbs on a plate and roll the balls in crumb to coat well. Lightly flatten each ball to form a mini patty shape.

Heat 1-2 tbsp of oil in a large frypan on medium heat and cook in batches for 1-2 mins each side until golden brown.

To make Mayo, mix together 1/3 cup Japanese Mayo, 2 tbsp sweet chilli sauce and 20 chopped basil leaves.

Top each cake with a slice of cucumber and dollap of Mayo. Sprinkle over red chilli and serve with lime wedges

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 6 Servings

Calories: 551
Calories from Fat: 384 (70%)

Amt Per Serving		% DV

	Total Fat 42.7g	57 %
	Saturated Fat 7.7g	39 %
	Monounsaturated Fat 11g
	Polyunsanturated Fat 21.3g
Cholesterol 39mg		12 %
Sodium 714.2mg		25 %
Potassium 400.1mg		11 %
Total Carbohydrate 22.9g		7 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 21.2g
Protein 19.5g		28 %
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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Calories per serving: 551

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