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pink salmon eggs chilies Coriander shredded coconut Five Spice powder lime fish sauce spring onions canola oil
Viewed: 33 - Published at: 7 years agoIngredients
- 2 (200 g) cans pink salmon, drained
- 2 eggs, beaten
- 2 teaspoons chilies, seeds removed, chopped
- 4 tablespoons coriander, chopped
- 4 tablespoons fine shredded coconut
- 1 teaspoon five-spice powder
- 2 kaffir lime leaves, sliced thinly (optional)
- 2 teaspoons fish sauce
- 4 spring onions, chopped
- 2 tablespoons canola oil, for frying
Method
- Remove any large bones from salmon.
- Process all ingredients (apart from oil) in food processor until smooth.
- Refrigerate the fish mixture for 15 minutes for easier handling.
- Form the mixture into small cakes.
- Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
- Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
- If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.
