Thai-style fishcakes
Serves: 2
Prep time: 20 minsTotal time: 
Recipe image by Mike English
Thai-style fishcakes
Here the fishcakes are paired with a ribbon salad, but you could also make bigger ones to eat as a burger, served in a lettuce wrap
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
481Kcal
Fat
26gr
Saturates
4gr
Carbs
11gr
Sugars
10gr
Fibre
4gr
Protein
48gr
Salt
1gr
Dale Pinnock
Dale Pinnock, aka the Medicinal Chef, is a food writer and published author. His latest book, Eat Shop Save, is out now.
See more of Dale Pinnock ’s recipes
Dale Pinnock
Dale Pinnock, aka the Medicinal Chef, is a food writer and published author. His latest book, Eat Shop Save, is out now.
See more of Dale Pinnock ’s recipes
Ingredients
- 2 skinless salmon fillets, cut into chunks
- 1 x 165g pack raw peeled king prawns
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp Thai green curry paste
- 1 tbsp chopped coriander
- 2 tsp vegetable oil
For the ribbon salad
- 1⁄2 cucumber
- 1 medium carrot, peeled
- juice of ½ lime, plus wedges to serve
- 1 tbsp chopped coriander
- 1 tbsp sweet chilli sauce, plus more to serve
Step by step
- Heat the grill to medium-high. Pulse the salmon and two-thirds of the prawns in a food processor until finely chopped but not paste-like. Roughly chop the remaining prawns by hand.
- Tip the salmon mix and the chopped prawns into a bowl and add the onion, garlic, curry paste and coriander, along with a good pinch of salt, and mix together well.
- Form the mixture into 4-6 smallish patties. Place these on a foil-lined baking sheet, brush with the oil and grill for about 10 minutes, turning halfway, until golden and cooked through.
- Meanwhile, shave the cucumber (discarding the seedy core) and carrot with a vegetable peeler to get thin ribbons. Whisk the lime juice, coriander and sweet chilli sauce together, then add the ribbons and toss in the dressing. Serve with the salmon patties and more sweet chilli sauce and lime wedges if you like.
