An adaptable dish for a variety of flavour profiles and events, these can be batched up well ahead of time and cooked off when needed. Different fish, dipping sauces, and garnishes can all be substituted in for a simple yet impressive dish.
500 g Salmon, half chopped into 1 cm pieces, the other half finely chopped
3 Spring Onions
3 tsp. MasterFoods™ Finely Chopped Ginger
1 tsp. MasterFoods™ Crushed Garlic
2 tsp. MasterFoods™ Thai Seasoning
1 tbsp. Desiccated Coconut
2 tbsp. MasterFoods™ Mild Thai Sweet Chilli Sauce, plus extra for serving
1 tbsp. fresh Coriander leaves, chopped, plus extra for serving
1 tbsp. fresh Mint leaves, chopped, plus extra for serving
Juice and zest of 1 Lime, plus extra wedges for serving
1 tbsp. Peanut Oil, or similar
2 Lebanese Cucumbers, peeled and sliced, for serving
In a large mixing bowl, combine salmon, spring onions, ginger, garlic, lime zest, Thai seasoning, desiccated coconut, sweet chilli sauce, coriander and mint. Create 8 tight and firm patties. Chill until ready to cook.
Heat oil in a frying pan over a medium heat.
Cook patties for 2-3 minutes on each side, being careful when turning over.
In the last minute of cooking drizzle 1 teaspoon of sweet chilli sauce and squeeze lime juice over the fishcakes.
Remove from the pan and serve with cucumber slices, garnish with mint, coriander and lime wedges.
For doing large batches, these fishcakes can also be baked at 180°C for 8 minutes.
For extra heat add MasterFoods™ Chilli Flakes into the mixture and serve with MasterFoods™ Hot Chilli Sauce.