Salmon and Pineapple Fish Cakes Thai Style |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tuna or other cooked white fish may be substituted. Very very tasty and easy to prepare. Ingredients:
440 g crushed pineapple, and drained |
285 g canned salmon, drained |
2 tablespoons coriander |
2 garlic cloves, crushed |
2 teaspoons grated ginger |
1 tablespoon sugar |
1 tablespoon lemon rind |
2 teaspoons red curry paste |
1 egg, whisked |
1 potato, cooked and mashed |
oil (for frying) |
Directions:
1. Place fish, coriander, garlic, ginger, sugar, lemon rind and curry paste in bowl. Mix well.
2. Stir through pineapple, egg and potato.
3. Mould into cakes and refrigerate until firm.
4. Heat oil in pan and fry until golden brown.
5. Serve with salad and sweet chilli sauce.
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